Green pea & watercress soup

Green pea & watercress soup

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This may be made with frozen peas, but don’t let that worry you – they’re a great shortcut to a vibrant green colour and flavour. Don’t overcook it, as you’ll end up with a mushy-pea flavour and not the bright, fresh taste we want. Watercress is one of the ultimate super-foods, and I think it’s miles better than rocket. The cold, fresh spring water it needs to grow helps the leaves stay nice and crisp.

Ingredients

Quantity Ingredient
1 banana shallot
25g butter
100g watercress
250g frozen peas
750ml chicken stock, hot
100g ready-made croutons
50g creme fraiche
sea salt
freshly ground black pepper

Method

  1. Dice the banana shallot. Melt the butter in a large saucepan, add the shallot and cook gently for 2–3 minutes, until softened.
  2. Add the watercress and peas and cover with the hot stock. Season with salt and pepper and bring to the boil.
  3. Transfer to a large food processor or blender and blitz until smooth. Pour into warm serving bowls and serve topped with croutons and crème fraîche.
Tags:
James Martin
Saturday Kitchen
quick meals
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