Sign up to our Newsletter
Click below to go to our newsletter sign up form. Once subscribed you’ll receive the latest Show news, exclusive offers and little extras from your favourite chefs and experts.
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:
croutons
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.
Click below to go to our newsletter sign up form. Once subscribed you’ll receive the latest Show news, exclusive offers and little extras from your favourite chefs and experts.