35 mins
Super easy
serves 6
About the recipe
This is a gorgeous summer soup that celebrates fresh peas. The watercress adds a mustardy bite, so good!
Ingredients
1 onion
2 sticks of celery
olive oil
1 medium potato
500g fresh peas
2 x 100g bags of watercress
2 litres organic chicken or vegetable stock
1 x 142ml tub of soured cream
extra virgin olive oil
Top Tip
You can use frozen peas – just simmer them in the stock for a couple of minutes.
Method
- Peel and chop the onion, and trim and chop the celery.
- Heat a large saucepan and pour in a little olive oil. Throw in the onion and celery. Turn the heat down and cook very gently with the lid on for 10 minutes, or until the onion has softened, but not browned.
- Meanwhile, peel and cube the potato, and pod the peas. Wash and spin-dry the watercress.
- When the onion has softened, add the potato and stock, and bring to the boil. Simmer for 10 minutes or until the potato is cooked. Next, drop in the peas and watercress, and simmer for a further 5 minutes until the peas are cooked.
- Remove the pan from the heat. Whiz the soup with a hand blender, or in a liquidizer, until smooth. Taste, then season with sea salt and freshly ground black pepper.
- Serve the soup with a spoonful of soured cream swirled in and a drizzle of extra virgin olive oil. Delicious with some crusty bread.
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