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Pea and watercress soup

Published: 31 Jan 08
Updated: 18 Mar 24

Soup is the perfect way to warm up and this healthy pea and watercress soup recipe is lovely on a cold day in spring or autumn. It also makes a great dinner party starter.

Easy
February 2008

Test kitchen approved

Serves 6 people
Ready in 25-30 minutes

Soup is the perfect way to warm up and this healthy pea and watercress soup recipe is lovely on a cold day in spring or autumn. It also makes a great dinner party starter.

Nutrition: per serving

Calories: 275kcals
Fat: 12.1g (3.7g saturated)
Protein: 21.9g
Carbohydrates: 24.6g (5.7g sugar)
Salt: 1.7g

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Ingredients

2 tbsp olive oil
15g butter
1 large onion, chopped
1 garlic clove, finely chopped
1 large floury potato, cubed
1.5 litres chicken stock
900g frozen peas
100g bag watercress
70g pack finely sliced pancetta or thin rashers smoked streaky bacon

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Method

Heat the oil and butter in a large pan, add the onion and garlic and cook gently for 5 minutes, until beginning to soften. Add the potato and toss with the onion and garlic, then pour in the stock. Bring to the boil and simmer for 15 minutes, until the potato is tender.
Add the frozen peas and simmer for 3 minutes. Add the watercress and stir in until wilted. Remove from the heat, cool for a few minutes then blend with a hand-held blender (or in a food processor, in batches), until smooth. Return to the pan, season to taste with salt and freshly ground black pepper and keep warm over a gentle heat.
Meanwhile, preheat the grill to high. Grill the pancetta for 2-3 minutes each side, until crisp. Remove and drain on kitchen paper. Break up into pieces.