*  Exported from  MasterCook Mac  *

                             Chilled Pea Soup

Recipe By     : Delicious Decisions/tpogue@idsonline.com
Serving Size  : 6    Preparation Time :0:00
Categories    : Cold                             Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lb            Peas -- fresh unshelled
   1      bn            Watercress
   3      tb            Unsalted butter
   1      sm            onion -- chopped
   1                    White potatoes -- unpeeled and sliced
   1      tb            Basil -- fresh chopped
   2 1/2  c             Nonfat chicken broth
     1/4  c             Cream
   3      sl            Bacon -- fried crisp, crumbled
                        Salt and pepper -- to taste
                        Sour cream and basil -- garnish

Shell peas and steam or parboil until tender. Douse immediately in
cold water to prevent overcooking, set aside to drain. (If frozen
petite peas are substituted, cook two 10 ounce packages.) Refrigerate
all but one cup. Trim base of water cress stems and discard. Rinse
bunch and pat dry.

Melt butter in a large saucepan and saute onion until transparent.
Add potato slices, watercress, and basil. Pour in broth, and bring to
a boil. Reduce heat, cover and cook until potatoes are tender about
10 minutes. Add peas. Remove from heat.

In a food processor, puree this mixture in batches until smooth.
Return puree to saucepan and reheat slightly and season with salt and
pepper to taste. Chill thoroughly.

To serve, add cream, thinning soup to desired consistency. Stir in
reserved peas. Pour soup into serving bowls and crumble bacon over
each. Add a dollop of sour cream and top with a basil leaf.

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Per serving: 374 Calories; 12 g Fat (27% calories from fat);
21 g Protein; 51 g Carbs; 27 mg Cholesterol; 279 mg Sodium