Spinach, watercress and pea soup

Method

1. Set a large saucepan over a low heat and, once hot, add the oil, then the onion, celery and garlic. Fry gently for 10 minutes or until soft and golden. Add the stock, bring to the boil and add the peas. Return to the boil, then reduce to a simmer, cover and cook for 10 minutes.
2. Meanwhile, wash and roughly chop the spinach leaves. Wash the watercress, strip the leaves from the stems and roughly chop the leaves. Discard the stems. Add the spinach and watercress to the saucepan of peas and stock, then simmer for a further 10 minutes.
3. Purée the soup using a stick blender, stir in 100ml cream and season to taste.
4. Reheat to piping hot, divide between 4 bowls and swirl in the remaining cream. Add a few snipped chives and some ground black pepper. Serve immediately.