Watercress and pea soup

Watercress and pea soup

This delicate, creamy soup is perfect for a spring day and works well served hot or chilled.


  • 100g/3½oz flatleaf parsley
  • 400g/14oz fresh watercress
  • 50g/2oz butter
  • 1 shallot, peeled, chopped
  • 2-3 garlic cloves, peeled, chopped
  • 400g/14oz frozen peas (shelled weight)
  • 1 litre/1¾ pints hot vegetable stock
  • 100ml/3½fl oz double cream
  • salt and freshly ground black pepper
To garnish
  • handful fresh pea shoots
  • handful baby watercress
  • 2 handfuls croûtons (optional)
  • 2 rashers cooked streaky bacon, crumbled (optional)
  • drizzle olive oil

Preparation method

  1. Heat half of the butter in a frying pan over a medium heat. Add the shallot, garlic and fry gently until softened – about 3-4 minutes. Add the watercress, peas, parsley and hot stock or water, bring the mixture to the boil, then reduce the heat until the mixture is simmering and continue to simmer for three minutes, or until the peas are bright green and just tender.

  2. Pour in the cream, then blend thoroughly using a hand-held blender. Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter until melted.

  3. Divide the soup equally among four serving bowls and garnish with the pea shoots, baby watercress, croûtons and crisp bacon pieces. Finish with a drizzle of olive oil. Serve immediately.

James Martin recipes from Great British Food Revival

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

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