Watercress and pea soup
This delicate, creamy watercress and pea soup is perfect for a spring day and works well served hot or chilled.
Ingredients
- 50g/2oz butter
- 1 shallot, peeled, chopped
- 2-3 garlic cloves, peeled, chopped
- 400g/14oz fresh watercress
- 400g/14oz frozen peas (shelled weight)
- 100g/3½oz flatleaf parsley
- 1 litre/1¾ pints hot vegetable stock
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
To garnish
- handful fresh pea shoots
- handful baby watercress
- 2 handfuls croûtons (optional)
- 2 rashers cooked streaky bacon, crumbled (optional)
- drizzle olive oil
Method
Heat half of the butter in a frying pan over a medium heat. Add the shallot, garlic and fry gently until softened - about 3-4 minutes.
Add the watercress, peas, parsley and hot stock or water, bring the mixture to the boil, then reduce the heat until the mixture is simmering and continue to simmer for three minutes, or until the peas are bright green and just tender.
Pour in the cream, then blend thoroughly using a hand-held blender. Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter until melted.
Divide the soup equally among four serving bowls and garnish with the pea shoots, baby watercress, croûtons and crisp bacon pieces. Finish with a drizzle of olive oil. Serve immediately.
Recipe Tips
This watercress and pea soup recipe can be made in just a few minutes, or make ahead and keep in the fridge for 1-2 days. Reheat the soup and add garnishes at the last minute.
