Pea and watercress soup
27 Dec 2019
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.
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Categories
- Meal Type: - Everyday - Leftovers - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - Italian
- Occasions: - Anniversaries - Christmas - Dinner Party - Easter - Mothers Day - Valentine's Day
- Ingredients: - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - High Fibre - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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