Watercress, Pea & Parsley Soup

Ingredients:

60g watercress

80g peas

20g parsley, chopped, plus extra for serving

1 large potato, chopped small approx. 150g

Crème Fraiche, for drizzling

 

Method:

  1. In a pot, boil the potato until soft before adding the peas. As the peas are nearly cooked through, add the watercress, and allow to wilt for 30-60 seconds. Strain the mixture, retaining the cooking liquid.

  2. Add the parsley to the mixture and, using a hand blender, blend everything together. Thin to desired consistency with the retained cooking liquid and season to taste.

Serve with croutons or crusty bread.

 Photography by Lara Jane Thorpe