Fresh Pea And Watercress Soup Food

SUMMER PEA AND WATERCRESS SOUP

Steps:

• In summer, a light pea soup feels totally right - the watercress in this recipe adds a mustardy bite.
• 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

CHILLED PEA & WATERCRESS SOUP

Steps:

• Place all of the ingredients, except the yogurt and ice, in a liquidiser or blender. Don't overfill your machine - you may need to do this in two batches. Whizz everything for a couple of minutes until smooth and speckled with the watercress.
• Season if you want to, then serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.

LEEK, PEA & WATERCRESS SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
• Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.