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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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Finely chop the onion, garlic and celery.
  2. Heat 1 tbsp. olive oil in a saucepan and gently sauté the chopped vegetables. Meanwhile, peel and dice the potato.
  3. 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.
  4. Add the peas and cook for 5 more minutes.
  5. Turn off the heat and add the watercress.
  6. Transfer the soup to a liquidiser, or, using a stick blender, pulse until you get a smooth, silky soup.
  7. Serve with a squeeze of lemon juice.