Ingredients
- 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
Technique
-
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.
RECIPE TIPS
TIP
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.
VARIATIONS
Spend spring onions, rocket and sorrel in spring, and frozen peas and leeks in iciness.
Recipe from Goal Food magazine, June 2009