Watercress soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- olive oil
- 4 spring onions, sliced
- 1 clove garlic, crushed
- 200g watercress
- 200g frozen peas, defrosted
- a small bunch mint, leaves picked
- 500ml veg stock
- 1 tbsp half-fat crème fraîche, plus more to serve
CROUTONS
- 1 slice sourdough, torn into chunks
- ½ lemon, zested and juiced
- 1 tsp sesame seeds
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Toss the sourdough with the lemon zest, sesame seeds and 1 tsp olive oil. Season well. Tip onto a baking tray and bake for 10-15 minutes, or until golden and crunchy. Cool.
- STEP 2
Heat 1 tsp olive oil in a pan and fry the spring onion and garlic for a minute. Add the watercress (keep a few sprigs to serve), peas, mint and stock and simmer for 5 minutes, then add the crème fraîche and blend with a stick blender. Check the seasoning, and add a squeeze of lemon juice. Serve with a swirl of crème fraîche, the croutons and a few watercress leaves.