Make this refreshing soup on days when it’s too hot to cook but you fancy something light
Angela Hartnett
The Michelin-starred chef behind Murano and Cafe Murano in London and Hartnett Holder & Co at Lime Wood hotel in Hampshire shares recipes from her beloved Italian cuisine – dishes passed down from her mother’s family – as well as other delicious favourites for easy dinners and celebratory feasts.
Published
This light pea and watercress soup works beautifully as a starter to a summer lunch.
Overview
Prep time
10 mins
Cook time
25 mins
Serves
4
Ingredients
- 20g butter
- 1 small onion, finely chopped
- 350g potatoes, peeled and diced
- 1 litre vegetable stock
- 400g peas, fresh or frozen
- 1 bunch (about 200g) large watercress, washed
- Handful of mint leaves
- 2 tbsp sour cream
- Small bunch of chives, chopped
Method
Step
Melt 20g butter in a saucepan and add 1 finely chopped onion. Soften without colouring for about 10 minutes.
Step
Add 350g peeled and diced potatoes, pour over 500ml vegetable stock and cook for a further 10 minutes, until the potatoes are soft.
Step
Add 400g fresh or frozen peas and cover with the remaining 500ml vegetable stock.
Step
Bring back to the boil and simmer for a further four minutes. Add 1 bunch of large watercress (about 200g) and a handful of mint leaves in the final minute to wilt.
Step
Transfer to a blender and whizz until smooth. Serve hot with a dollop of sour cream and some chopped chives in each bowl.