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2. Add the stock, bring to the boil, cover and simmer for 1 hour until the peas are tender. Transfer to a food processor, add the watercress and blend until the soup is fairly smooth. Season to taste and serve with crusty bread.
Cook's note: There are lots of variations to this lovely soup. For Fresh Pea and Watercress Soup, just substitute 400g of frozen peas for the potatoes. Also delete the celery, nutmeg and lemon juice. Serve with a sprig of mint.