Chilled Sweet Pea and Watercress Soup

Real Simple
Chilled Sweet Pea and Watercress SoupRecipe
Photo: Marcus Nilsson
Makes 4 servings


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2 16-ounce bags frozen peas, thawed
1 small bunch watercress, leaves only
1/2 cup fresh flat-leaf parsley
1 1/4 cups low-sodium vegetable broth
1/2 cup sour cream
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper


Prep: 15 Minutes
Other: 10 Minutes

Place the peas, watercress, parsley, broth, sour cream, salt, and pepper in a blender. Puree until smooth. Cover and refrigerate until cool, 5 to 10 minutes. Divide among individual bowls.

Tip: For an extra bit of protein, stir in 1 cup frozen shelled edamame that has been thawed.

Created date

March 2007

Nutritional Information

Calories 209
Caloriesfromfat 34 %
Fat 8 g
Satfat 3 g
Cholesterol 19 mg
Sodium 922 mg
Carbohydrate 20 g
Fiber 14 g
Sugars 13 g
Protein 16 g