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Pea & watercress soup with croutons  picture

Pea & watercress soup with croutons

Serves 4
Cooks in
Difficulty Easy
James MartinStarter


400g fresh watercress

100g flat leaf parsley 

45g butter

1 shallot, chopped

2 garlic gloves, finely chopped

1 litre vegetable stock 

400g frozen peas

100ml double cream

To garnish:
sour cream


Bring a large pan of salted water to the boil. Blanch the watercress and the parsley by plunging it into the boiling water and removing it straight away. Drain in a colander to remove any excess water.

Melt 20g of the butter in a large saucepan. Add the shallots and garlic and cook over a medium heat for 5 minutes until soft but not coloured. Add the stock and bring to the boil. Add the peas and cook for 2 minutes until the peas are just tender and bright green. Add the cream then remove from the heat.

Add the blanched parsley and watercress and blend with a stick blender.

Season the soup with salt and pepper and add the remaining 25g butter.

Ladle the soup into warm serving bowls and garnish with croutons and sour cream. 

Recipe cta

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