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Watercress, pea and potato soup
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1 large leek, white and pale green parts only, sliced
2 tbsp extra virgin olive oil
300g king edward or other floury potatoes, diced
1 litre fresh vegetable stock
200g fresh or frozen peas (defrosted if frozen)
squeeze lemon juice
4 tsp crème fraîche
1. In a large saucepan set over a low-medium heat, soften the sliced leek in 1 tbsp oil and a pinch of salt for about 2 minutes. Cover and leave to stew gently for a further 5 minutes. Uncover, turn the heat up a notch and add the potatoes. Cook, stirring, for 5 minutes, then add the stock and bring to the boil. Simmer gently for 15 minutes, then add the peas and cook for 3 minutes more. Stir in all but a handful of the watercress, remove from the heat and season.
2. Blend until smooth, either in the pan using a handheld blender or in batches in a blender. Add the lemon juice and season, loosening with a little extra water or stock, if liked. Serve in bowls with a swirl of crème fraîche, decorated with the reserved watercress sprigs and the remaining 1 tbsp olive oil
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.