15 mins
cooking time
Easy
6
Servings
Pea and Watercress soup. Serve with crème fraiche and a sprig of watercress on top, this delicious soup can be served either hot or cold.
Preparation
- Melt the butter in a large heavy based saucepan, add the onion, garlic and pears and cook gently until the onion is soft for about 2 minutes, taking care not to brown.
- Add the vegetable stock and peas and simmer for 5 minutes, stir in the watercress, reserving a few sprigs to garnish then adjust the seasoning with sea salt and black pepper. Blend until smooth.
- This soup can be served hot or chilled. Serve with crème fraiche and a sprig of watercress on top.
Tip!
- If you are using stock cubes, you could use the low sodium stock cubes and olive oil instead of butter for a healthier option and reduced-fat crème fraiche.
Ingredients
Product Ingredients
Ingredients List
30
g
butter
1
large onion, peeled and finely diced
1
clove garlic, peeled and finely chopped (optional)
3
ripe pears, peeled, core removed and chopped
1
litre
vegetable stock
500
g
frozen peas
80
g
watercress
Sea salt and black pepper
