Watercress and pea soup
I made a batch of this soup and popped it into the freezer in handy sized tubs and have been having this for lunch the past few days. I’m so glad I made this version, it is a definite upgrade on the previous recipes I have tried out. It reminds me of the hot and nourishing soups you often get sold from vendors that set up to serve office workers in the city or the soups from the sellers around Camden market, in other words very tasty!.
Ingredients: Will serve 4 adults
5 oz / 150g watercress chopped
1lb 9oz / 700g peas frozen
1 garlic clove, crushed
10 spring onions chopped
juice of 1 lemon
Mint leaves 1 large handful
2 generous teaspoons of salted butter
1 tablespoon of olive oil
18 fl oz / 500ml of bone broth or vegetable broth
1/4 pt / 150 ml bio yoghurt
Sea salt and fresh ground black pepper
1. In a large pan over a medium heat melt the butter and the olive oil together.
2. Add the spring onions and soften gently for around 5 minutes and add in the garlic.
3. Add the watercress to the pan and and cook for couple of minutes, then add the frozen peas and the bone broth and bring to the boil.
4. Half fill a sink with cold water and have a mixing bowl ready, when the soup has come back up to boil and the peas float to the top pour the contents of the pan into the mixing bowl and carefully place the bowl in the cold water to cool the soup down a little.
5. When it has cooled enough, pour the mixture into a blender, add the mint leaves and the lemon juice, a few pinches of salt and the black pepper, whiz until smooth and adjust the seasonings to taste.
I like my soups hot and this soup should be heated gently and not let to boil. This soup also works well cool.
To serve stir in half the yoghurt and swirl the remainder on top, grind some black pepper over the top and add some extra mint leaves.
Most of my dishes I am trialing and blogging this month are from a new cookbook I recently purchased by Naomi Devlin ‘food for a happy gut’ .
Hope you enjoy!