Watercress And Pea Soup
This vibrant watercress and pea soup recipe is a celebration of fresh, green flavors that come together beautifully in a velvety texture enriched with a touch of cream. The soup is topped with crunchy croûtons, crispy bacon, and delicate pea shoots for a delightful finishing touch. A perfect dish for enjoying the goodness of spring in a bowl.
— Constant Cookbook
Ingredients
- 100g/3½oz flatleaf parsley
- 400g/14oz fresh watercress
- 50g/2oz butter
- 1 shallot
- 2-3 garlic
- 400g/14oz frozen peas
- 1 litre/1¾ pints hot vegetable stock
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
- handful fresh pea shoots
- handful baby watercress
- 2 handfuls croûtons
- 2 rashers cooked streaky bacon
- drizzle olive oil
Instructions
- Heat half of the butter in a frying pan over a medium heat. Add the shallot, garlic and fry gently until softened - about 3-4 minutes. Add the watercress, peas, parsley and hot stock or water, bring the mixture to the boil, then reduce the heat until the mixture is simmering and continue to simmer for three minutes, or until the peas are bright green and just tender.
- Add the watercress, peas, parsley and hot stock or water, bring the mixture to the boil, then reduce the heat until the mixture is simmering and continue to simmer for three minutes, or until the peas are bright green and just tender.
- Pour in the cream, then blend thoroughly using a hand-held blender. Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter until melted.
- Divide the soup equally among four serving bowls and garnish with the pea shoots, baby watercress, croûtons and crisp bacon pieces. Finish with a drizzle of olive oil. Serve immediately.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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