Name: Pea and watercress soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 onion; 1 garlic clove; 1 stick of celery; 1 medium potato; 2 cups ham (or vegetable) stock; 2 cups vegetable stock; 650g frozen peas; 60g watercress; Squeeze of lemon juice

Pea and watercress soup

27 Dec 2019

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

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 famous London particular) - if you’re after a vegan version, just use vegetable stock and serve with crusty bread!

Ingredients

1 onion
1 garlic clove
1 stick of celery
1 medium potato
2 cups ham (or vegetable) stock
2 cups vegetable stock
650g frozen peas
60g watercress
Squeeze of lemon juice

Instructions

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.