Watercress, Pea & Parsley Soup
Ingredients:
60g watercress
80g peas
20g parsley, chopped, plus extra for serving
1 large potato, chopped small approx. 150g
Crème Fraiche, for drizzling
Method:
In a pot, boil the potato until soft before adding the peas. As the peas are nearly cooked through, add the watercress, and allow to wilt for 30-60 seconds. Strain the mixture, retaining the cooking liquid.
Add the parsley to the mixture and, using a hand blender, blend everything together. Thin to desired consistency with the retained cooking liquid and season to taste.
Serve with croutons or crusty bread.
Photography by Lara Jane Thorpe