Watercress and Pea Soup

A delicate, creamy spring soup made with fresh watercress, peas, and double cream, served hot or chilled.

Vegetarian Healthy Soup Spring Peas Watercress

Estimated Nutrition

Calories

410.1

kcal / serving

1640.4 kcal total

Carbs

16g

per serving

64.1 g total

Fat

32.7g

per serving

130.6 g total

Protein

13.1g

per serving

52.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

100

Double Cream

GrainsCereals

handful

Croutons

Optional garnish

Liquids

Vegetable Stock

Hot

Meat

piece

Bacon

Streaky, cooked and crumbled, optional garnish

NutsSeeds

100

Flat leaf Parsley

clove

Garlic

Peeled and chopped

to taste

Salt

to taste

Black Pepper

Freshly ground

OilsFats

drizzle

Olive Oil

Garnish

Vegetables

400

Watercress

Fresh

piece

Shallot

Peeled and chopped

400

Pea

Frozen, shelled weight

handful

Pea Shoot

Garnish

handful

Watercress

Baby leaves for garnish

Method

Drizzle with olive oil and serve immediately.

Divide into four bowls and garnish with pea shoots, baby watercress, and optional toppings.

Season with salt and pepper and stir in the remaining 25g of butter.

Pour in 100ml of cream and blend until smooth using a hand-held blender.

Bring to a boil then simmer for 3 minutes until peas are tender.

Add watercress, peas, parsley, and 1 liter of hot stock or water to the pan.

Fry the shallot and garlic gently for 4 minutes until softened.

Heat 25g of butter in a frying pan over medium heat.