16-ounce bags frozen peas, thawed
small bunch watercress, leaves only
fresh flat-leaf parsley
low-sodium vegetable broth
kosher salt and black pepper
- Place the peas, watercress, parsley, broth, sour cream, 1 ¼ teaspoon salt, and ¼ teaspoon pepper in a blender. Puree until smooth.
- Cover and refrigerate until cool, 10 to 15 minutes. Divide among individual bowls.