- 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
- 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.