Chilled Watercress and Pea  Soup

3 tablespoons olive oil

1 clove minced garlic

1 diced sweet onion

1 medium peeled and diced potato

1 leek slice the white part only

Salt/pepper to taste

6 cups gluten free chicken stock

6 loosely packed cups watercress, washed and chopped

2 cups fresh or frozen petite green peas

Juice of 1 lemon (optional)

Warm the olive oil in a large saucepan with a lid over medium heat.  Add the garlic, onion, potato and leek and stir to coat.  Season with salt and a few grinds of pepper.  Cover and reduce the heat to medium-low, cook, stirring occasionally, until the veggies are soft.  Add the stock and bring to a boil.  Reduce heat and simmer 5 minutes.  Stir in the watercress and peas and cook for another 5 minutes.  Remove from heat and let rest for 5 minutes.

Working in small batches, blend the soup in a blender until very smooth.  Refrigerate, covered, until ready to serve.

Stir in the lemon juice and season to taste with salt and pepper.  Fill glasses with ice, add the soup and add garnish if desired.

Serve with a really nice salad!!