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. Continue reading
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