This is a very simple pea soup recipe. Not only is this recipe healthy it as also delicious and easily made in five minutes. This pea and watercress soup recipe is a favourite dish for all Super Event Sussex customers.
The good thing about this recipe is the short prep time. As you will be blending this soup, you will not have to spend time chopping or dicing your vegetables.
-Peas (Frozen are absolutely fine)
-Fresh Chicken Stock (chicken stock cube will also be fine)
-Vegetarian Option – Vegetable stock
The first step to this recipe is bringing the chicken stock to a boil. In this video demonstrated by Head Chef Rob, he chooses to use fresh chicken stock but a stock cube would also work perfectly fine for this recipe.
For vegetarians, use fresh vegetable stock or a vegetable stock cube.
Add a handful of spring onions and leave to boil for a couple minutes until softened.
Repeat this step by adding the peas and boiling for a further 2 minutes until cooked.
Throw in a couple of generous handfuls of watercress. Make sure to wash the watercress before adding to the boil for 30 seconds.
Once you have completed the steps above, your soup is now ready to blend.
For added flavour, Rob recommends that you should add a pinch of pepper, but avoid adding salt as the chicken stock is already salted.
You have the option to add double cream to your soup, depending on the consistency you would like it to be.
You may decide to pass your soup threw a sieve to make it super smooth, but Rob prefers to leave all the bits in.
Serve in a deep dish and finish with a swirl of extra virgin olive oil. Top your pea and watercress soup with chopped chives and an optional swirl of double cream.