Pea Watercress Soup Food

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SUMMER PEA AND WATERCRESS SOUP



Summer pea and watercress soup image

Provided by Jamie Oliver

Categories     Starters     Vegetables     Dinner Party     Wimbledon     British

Time 35m

Yield 6

Number Of Ingredients 11

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

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

Nutrition Facts : Calories 196 calories, Fat 9.8 g fat, SaturatedFat 4.8 g saturated fat, Protein 10.1 g protein, Carbohydrate 19.2 g carbohydrate, Sugar 6.8 g sugar, Sodium 3.39 g salt, Fiber 7 g fibre

PURéE OF PEAS AND WATERCRESS



Purée of Peas and Watercress image

Provided by Amanda Hesser

Categories     easy, quick, weekday, side dish

Time 20m

Yield A side dish for 4 (or 2, with leftovers)

Number Of Ingredients 5

4 cups frozen peas
2 1-pound bunches watercress, trimmed of all but top 2 to 3 inches
4 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon freshly ground black pepper
3/4 teaspoon sea salt

Steps:

  • Fill a large saucepan with water and bring to a boil. Add the peas and return to a boil. Turn off the heat. Add the watercress tops to the peas and cover the saucepan. Let sit for 5 minutes so that the watercress wilts.
  • Drain the peas and watercress and transfer to a food processor. Add the butter, pepper and salt and process until smooth. Taste and adjust seasoning. Spoon into a serving dish and serve.

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