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Chilled Sweet Pea and Watercress Soup

Chilled Sweet Pea and Watercress Soup
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Serves 4| Hands-On Time: | Total Time:



  1. Place the peas, watercress, parsley, broth, sour cream, 1 ¼ teaspoon salt, and ¼ teaspoon pepper in a blender. Puree until smooth.
  2. Cover and refrigerate until cool, 10 to 15 minutes. Divide among individual bowls.
By April, 2007

Nutritional Information

  • Per Serving
  • Calories 209Calories From Fat 34%
  • Fat 8g
  • Sat Fat 3g
  • Cholesterol 19mg
  • Sodium 922mg
  • Carbohydrate 20g
  • Fiber 14g
  • Sugar 13g
  • Protein 16g
What does this mean? See Nutrition 101 .

Quick Tip

For an extra bit of protein, stir in 1 cup frozen shelled edamame that has been thawed. Serve with a baguette and a soft cheese like Saint André, Explorateur, or Chaource.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.