Chilled Pea Soup - green peas

Method

• 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 substitut ed, 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 teaspoon o 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.