35 mins
Super easy
serves 6
About the recipe
Delicious and refreshing, it's ideal for sunny days.
Ingredients
olive oil
1 onion, peeled and chopped
2 sticks of celery, trimmed and chopped
1 medium potato, peeled and cubed
2 litres organic chicken or vegetable stock
500g fresh peas, podded
2 x 100g bags of watercress, washed and spun dry
sea salt and freshly ground black pepper
142ml tub of soured cream
extra virgin olive oil
Method
- In summer, a light pea soup feels totally right – the watercress in this recipe adds a mustardy bite.
- Heat a large saucepan and pour in a little olive oil. Throw in the chopped 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.
- 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 salt and pepper.
- Serve the soup with a spoonful of soured cream swirled in, a drizzle of extra virgin olive oil and some crusty bread and butter.
- Tip: You can use frozen peas – just simmer them in the stock a couple of minutes
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