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Summer pea and watercress soup
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Total Time:
35 minutes
Ingredients:
  • olive oil
  • 1 onion peeled and chopped
  • 2 sticks celery trimmed and chopped
  • 1 medium potato peeled and cubed
  • 2 litres organic chicken or vegetable stock
  • 500 g fresh peas podded
  • 200 g watercress washed and spun dry
  • sea salt
  • freshly ground black pepper
  • 142 ml soured cream
  • extra virgin olive oil
Instructions:
  • Heat olive oil in a large saucepan. Sauté onion and celery gently until softened, about 10 minutes. Add potato and stock, bring to a boil, then simmer for 10 minutes until potato is cooked. Stir in peas and watercress, simmer for another 5 minutes until peas are cooked. Remove from heat, blend until smooth. Season with salt and pepper. Serve with soured cream, a drizzle of olive oil, and crusty bread. Optional: Use frozen peas, simmer for 2 minutes.

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