Instructions

1. Finely chop the shallots and garlic.
2. Heat the olive oil in a medium saucepan over medium heat.
3. Add the shallots and cook until soft and translucent, about 5 minutes.
4. Stir in the garlic and cook for another minute until fragrant.
5. Add the green peas and stock. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
6. Stir in half of the butter beans and the watercress (or rocket). Turn off the heat.
7. Use a stick blender directly in the pot, or transfer to a blender, and purée until smooth and creamy.
8. Stir through the remaining butter beans for extra texture. Add the cider vinegar, then season with salt and pepper to taste.
9. Ladle into bowls and garnish with extra greens, fresh herbs, or a drizzle of olive oil. Serve warm with your favourite bread or sides.