The Ranch Country Club’s Executive Chef Steve Weber regularly shares his favorite recipes, cooking techniques and kitchen tips. We invite you to learn more about his impressive career and our dining services and events. This month, Chef Weber welcomes the arrival of warmer weather with his favorite spring soup.

Chilled Pea and Watercress Soup with Olive Oil and Greek Yogurt

4-6 servings

    1 Tbsp of your favorite olive oil
    2 leeks, white part only, carefully cleaned and sliced
    4 cups chicken stock
    1 lb fresh shelled peas (or 1lb frozen)
    1 bunch watercress, stems removed and leaves rinsed
    2 tbsp Grand Marnier or other orange flavored liqueur
    ¼ cup greek yogurt
    Olive oil for garnish

Cook the leek in the olive oil until soft. Add peas and chicken stock, and cook until peas are soft. The time will be a little longer for fresh, shelled peas. Chill the soup until it is cooled enough not to cook the watercress when it is added. Add watercress, and puree in a blender, or use an immersion blender to make it smooth. Chill to ice cold. Mix the yogurt and grand marnier so it can be drizzled. If not thin enough, just add a little water. Ladle the chilled soup into cups; bowls; or if it is a party, shooter glasses. Drizzle olive oil and yogurt mixture on top. If you like a crunch, adding candied walnut pieces, is good, too.

<The image above is from Tesco Real Food, which offers this version of watercress and pea soup.>