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Pea and watercress soup

  • 10 minutes
  • 15 minutes
  • 4-6
Pea and watercress soup

A fresh tasting spring soup that's wonderful served with a rich cheese sable.


  • 1 onion, peeled and finely diced
  • 1 teaspoon minced garlic
  • 2 large floury potatoes, peeled and diced
  • 3½ cups vegetable or chicken stock
  • 2 cups frozen peas
  • 1-2 cups well-packed watercress leaves
  • ¼ cup cream


  1. Cook the onion in a knob of butter in a large saucepan over a moderate heat until soft. Add the garlic and cook a further minute.
  2. Add the potato and stock, cover and simmer for 10 minutes or until the potatoes are just about cooked. Add the peas and bring back to the boil. Add three-quarters of the watercress and transfer mixture to a food processor or blender and puree until smooth.
  3. Return to the saucepan, add the remaining watercress, cream and season to taste. Serve hot or chilled garnished with a dollop of whipped cream and a few extra watercress leaves if wished.

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