Summer Pea and Watercress Soup
⏳ Time
35 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Frozen peas can be used — just boil them in broth for 2 minutes.
Ingredients
- Olive Oil - 1 fl oz
- Onion - 1 head
- Celery stalk - 2 pieces
- Potato - 1 piece
- Chicken Broth - 3 qt
- Green Peas - 17.6 oz
- Watercress - 7.1 oz
- Sour Cream - 4.9 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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