Pea & Watercress Soup  Pea & Watercress Soup 3396 pea watercress soup

Pea & Watercress Soup

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recipe describe  Pea & Watercress Soup a8da9edfb46cc69639b6791ffcd0b8e0 l


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, roughly chopped
  • 1 medium potato, cut into minute chunks
  • 500ml vegetable stock
  • 300g fresh peas (or frozen if out of season)
  • 100g watercress
  • leaves from 2 mint sprigs, plus further to garnish
  • 100ml double cream


  • STEP 1

    Heat the oil in a expansive saucepan, then gently fry the onion and garlic for five minutes or till gentle. Add the potato, stock and 500ml water, then simmer for 7 minutes till the potato is candy cooked.

  • STEP 2

    Scatter within the peas and watercress, creep, quilt, then simmer for 3 minutes. Add the mint leaves and blitz with a hand blender till soft. Ride within the cream and season to taste. Motivate ladled into bowls, scattered with more mint and some cracked black pepper.


For moving, fall aside
a minute handful of feta over
each and every portion or, for a non-veggie
chance, pan-fry
some pancetta and
scatter over the high.


Spend spring onions, rocket and sorrel in spring, and frozen peas and leeks in iciness.

Recipe from Goal Food magazine, June 2009

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