Tuesday, June 29, 2010

Watercress and Pea Soup

I saw this recipe in the "Your Magazine" - June 26 - and it looked too good to pass by.

The recipe is by Fiona Sneyd (I can't find a web link to her - otherwise would have included).

Ingredients:

  • 1 large bunch watercress
  • 1/2 litre water
  • 1 small onion, chopped
  • 2 Tbsp olive oil
  • 500g peas
  • 1/3 cup chopped fresh mint leaves
  • sale
  • fromage frais or creme fraiche to serve

Method:

Separate the watercress leaves from the coarse stems. Put the items in a saucepan with the water. Boil and simmer for 5 minutes. Saute onion in olive oil until golden. Strain the watercress stock into the onions. Discard steam and add peas. Bring to boil - simmer for 6 minutes. Add watercress leaves and mint. Turn leaves until wilted. Simmer for a couple of minutes. Blend well. Season. Serve garnished with fromage frais in each portion.


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