Pea and watercress soup

In spite of the watercress, this is a hearty, wintery sort pea soup. Not as rib sticking as the split pea soup I grew up eating in Canada, but very different to the chilled pea and mint soup we eat all summer.

Even after blending, I find that the soup still has a certain amount of texture. I  like it that way, but if you’d prefer it smoother, you can always push the puréed soup through a sieve before serving.

Pea and watercress soup
(serves 4)

• 1 Tb olive oil
• 1 Tb butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 potato, peeled and chopped
• 5 cups stock (vegetable or chicken)
• 900g frozen peas
• 100g watercress, roughly chopped
• salt and pepper
• 4 rashers grilled bacon, chopped into bits (optional)

1. Heat the oil and butter in large pot over medium-low heat. Add the onion and cook for five minutes, or until soft.
2. Add the garlic and potato, and sauté for a couple of minutes more.
3. Add the stock and bring to a boil. Lower the heat and simmer for ten minutes, until the potato is tender.
4. Add the peas and simmer for five minutes, then add the watercress. Stir until wilted, then remove from the heat.
5. Allow the soup to cool a bit before blending it until smooth.
6. Season to taste and serve garnished with bacon, if desired.

Tags: gluten-free, peas, vegetarian, watercress