Thursday, 5 August 2010

Minty Pea and Watercress Soup

As I promised you on Tuesday, it's time for a summery soup again.
I originally wanted to call it something like 'Slimegreen Goo' but I was shouted down by several people who shall remain nameless :) but you have to admit it would have been an aweseomely appropriate name.
This is the kind of soup you can make after a day of too much work and still feel a bit like Nigella.
Also, go for the generous side of what you think would be appropriate portion-size wise. I made the following recipe for 6 and it wasn't enough (even with the better part of 2 baguettes). BUT, that means you have the perfect excuse to either defrost some cake (like we did) or to spend your time whipping up some culinary amazingness (if you do please send me a picture!).
All right, here we go :)

Minty Pea and Watercress Soup
1 Onion, finely chopped
1 Garlic clove, chopped or sliced or whatever you feel like
4 Baby potatoes (ok, I admit it that was the only stuff I had sensible and use a proper floury potato)
1.5 l stock (I have this addiction thing going on with the Alnatura vegetable stock, if you're in Germany you should try that one!!! It's amazingly amazing!!! And it doesn't have any MSG in it)
1 kg Peas (that is without the hull, i.e. frozen or shelled)
A dash of white wine
150 g Watercress
Some mint leaves
Some (ok, lots of) grated parmesan

Let's get going!
Heat up some olive oil in a heavy bottomed pot, add the onion and garlic and sauté them for a couple of minutes. While they are on their way to slightly glassy oblivion, peel the potato(es) and dice them.
Add the potato and fry for another minute.
Add the stock and simmer for about 15 minutes (while your amazing friends set the table).
Add the peas and the wine and bring back to the boil and give it another 3 or so minutes before you add the watercress.
Allow the watercress to wilt a bit before you take the pot off the heat. Add the mint and whizz it with your best friend the hand-held blender thing.
Season if it's not quite there yet and serve it with some parmesan sprinkled on top.
Relax and enjoy the flavours tango in your mouth :)


  1. It was seriously amazing hence why we all wanted seconds!

  2. Thank you! I was worried I was making too much all the way through making it, especially when I had to get the HUGE pot halfway through....


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