Summer Pea and Watercress Soup
Soups • European
Description
Frozen peas can be used — just boil them in broth for 2 minutes.
Ingredients
- Olive Oil 0 fl oz
- Onion 1 head
- Celery stalk 2 pieces
- Potato 1 piece
- Chicken Broth 5 qt
- Green Peas 20 oz
- Watercress 5 oz
- Sour Cream 5 oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat a large pot and pour in some olive oil.
Step 2
Add the chopped onion and celery. Reduce the heat and cook on low under a lid for 10 minutes or until the onion is soft but not browned.
Step 3
Add the chopped potato and broth and bring to a boil. Cook for 10 minutes or until the potato is tender.
Step 4
Then add the peas and watercress and cook for another 5 minutes until the peas are tender.
Step 5
Remove the pot from the heat. Blend the soup with an immersion blender until smooth. Taste and season with salt and pepper.
Step 6
Serve the soup with a spoonful of sour cream, drizzled with extra virgin olive oil.
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