Pea and watercress soup
When I cook gammon at Christmas or Easter always use up the leftover broth for other recipes, such as soups and stews. I made this lovely pea and watercress soup with the ham stock and served it with ham (similar to the famousLondon particular) – if you’re after a vegan version, just use vegetable stock and serve with crusty bread!
Ingredients
Method
- Finely chop the onion, garlic and celery.
- Heat 1 tbsp. olive oil in a saucepan and gently sauté the chopped vegetables. Meanwhile, peel and dice the potato.
- Add the diced potatoes, stir for a minute, then add the stock. Bring to the boil and cook for 10-15 minutes until the potatoes are tender.
- Add the peas and cook for 5 more minutes.
- Turn off the heat and add the watercress.
- Transfer the soup to a liquidiser, or, using a stick blender, pulse until you get a smooth, silky soup.
- Serve with a squeeze of lemon juice.