Summer pea & watercress soup

Pea and Watercress Soup

Serves 6-8

  • olive oil

  • 1 onion, peeled and chopped

  • 2 sticks celery, trimmed and chopped

  • 1 medium potato, peeled and cubed

  • 2 litres organic chicken or vegetable stock

  • 500 g fresh peas, podded

  • 200 g watercress, washed and spun dry

  • sea salt

  • freshly ground black pepper

  • 142 ml soured cream

  • extra virgin olive oil

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

Nutritional Information

Summer pea & watercress soup

Delicious and refreshing, it's ideal for sunny days

More Dinner Party recipes >
0 foodies cooked this
In summer, a light pea soup feels totally right – the watercress in this recipe adds a mustardy bite
Serves 6-8
35m
Super easy
Method

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. 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

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 217 11%
  • Carbs 16.9g 7%
  • Sugar 8.2g 9%
  • Fat 11.8g 17%
  • Saturates 3.9g 20%
  • Protein 9.9g 22%
Of an adult woman's guideline daily amount

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

Join the club

  • Create and save recipes

  • Chat in our forums

  • Ask Jamie your questions

  • Receive our weekly newsletter

  • Special offers and promotions

  • Plus £60 Naked wines voucher

Sign me up