© David Loftus
summer pea and watercress soup
Delicious and refreshing, it's ideal for sunny days.
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. Whizz 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 sour 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
serves: 6 - 8
• olive oil
• 1 onion, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• 1 medium potato, peeled and cubed
• 2 litres chicken vegetable stock, preferably organic
• 500g fresh peas, podded
• 2 x 100g bags of watercress, washed and spun dry
• sea salt and freshly ground black pepper
• 142ml tub of sour cream
• extra virgin olive oil