Chilled watercress and pear soup

Calories: 207  Preparation: 25 mins  Cooking: 30 mins  Serves: 4


  • 1 onion, roughly chopped

  • 25g butter

  • 600ml chicken stock

  • 250g potatoes, peeled and diced

  • 2 x 85g bags watercress

  • 4 pears, peeled, cored and diced

  • 50ml cream

  • A little milk

  • Salt and pepper


In a large pan, sweat the onion in the butter until soft but not brown, about 10 minutes. Add the stock and potatoes, cook until the potatoes are soft, approx. 15-20 minutes. Add watercress and diced pear for the last five minutes of cooking time. Liquidise and add the cream and a little milk if the soup seems too thick. Season, cool and cover, then chill in the refrigerator for at least 8 hours. Check seasoning before serving.

Fat: 8g Saturated Fat: 5g Carbohydrate: 30g Protein: 5g Fibre: 5g Salt: 0.96g

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