• 4 tb (60 mL) unsalted butter
• 1/2 cup (125 mL) chopped onion
• 1 chopped leek
• 4 cups (1 L) chicken broth
• 4 cups (1 L) peas, fresh or frozen
• 2 bunches watercress
• 2 oz (50 g) Canadian Swiss cheese, for garnish
• 1/3 cup (150 mL) cream (35 %)
• Salt and pepper

1. Heat butter in a heavy pan. Add onion and leek, cook until soft, 4 to 5 minutes. Add stock and boil. Add peas and simmer until tender.
2. Remove tough watercress stalks. Stir in watercress. Pour soup into blender and purée smooth (strain if you wish).
3. Add 2/3 of the cream to soup and reheat. Do not let boil. Season to taste. Lightly whip remaining cream and set aside. Pour soup into warmed bowls and garnish with a little cream and Canadian Swiss cheese shavings.

servings: 4