Vegetarian Recipes - Cream of Pea and Watercress Soup Recipe

  
 

Cream of Pea and Watercress Soup Recipe

 

Ingredients

 

Serves 4-6

  • 4 shallots, finely chopped

  • 4 tbsp butter

  • 1 tbsp extra-virgin olive oil

  • 2 1/2 lb/1.25 kg fresh garden peas, hulled/shelled

  • 8 oz/250 g watercress, stalks removed

  • 1 1/2 quarts/1.5 liters boiling Vegetable Stock

  • 3 tbsp all-purpose/plain flour

  • 4 tbsp heavy/double cream

  • salt to taste

  • 1/2 cup/50 g freshly grated Parmesan cheese

  • 1 hard-boiled egg yolk, crumbled, to garnish

  • croutons, to garnish

Method:

  1. Sauté the shallots in 2 tablespoons of butter and the oil in a large saucepan over medium heat for 1 minute.

  2. Add the peas and watercress. Pour in 1 2/3 cups (400 ml) of the stock and bring to a boil. Cover and simmer over low heat for about 30 minutes.

  3. Melt the remaining butter in a large saucepan over low heat. Stir in the flour.

  4. Gradually add the remaining stock, stirring constantly. Remove from the heat.

  5. Process the peas and watercress in a food processor or blender until pureed. Add the puree to the stock. Bring to a boil, stirring constantly.

  6. Stir in the cream and season with salt. Ladle into serving bowls and sprinkle with the Parmesan.

  7. Garnish with the crumbled egg yolk and croutons. Serve hot.