Summer Pea and Watercress Soup
6 servings
35 minutes
Summer pea and watercress soup is a light, refreshing dish with a delicate creamy texture and subtle herbal notes. The origins of this soup can be found in European cuisines where the combination of fresh green peas and aromatic greens is valued for its vibrant flavor and health benefits. The velvety consistency created by potatoes and vegetable broth is complemented by the rich freshness of watercress. This soup is perfect for warm summer days when you crave something light yet nourishing. Served with sour cream and a drizzle of fragrant olive oil, it becomes even more refined. It is wonderful as a standalone dish or a light starter, refreshing the palate and offering enjoyment from fresh seasonal ingredients.
1
Heat a large pot and pour in some olive oil.
- Olive oil: 30 ml
2
Add chopped onion and celery. Reduce the heat and cook on low for 10 minutes or until the onion is soft but not browned.
- Onion: 1 head
- Celery stalk: 2 pieces
3
Add chopped potatoes and broth and bring to a boil. Cook for 10 minutes or until the potatoes are done.
- Potato: 1 piece
- Vegetable broth: 3 l
4
Then add peas and watercress and cook for another 5 minutes until the peas are ready.
- Green peas: 500 g
- Garden cress: 200 g
5
Remove the pot from the heat. Blend the soup until smooth with a blender. Taste and season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
6
Serve the soup with a spoonful of sour cream, drizzled with first-pressed olive oil.
- Sour cream: 140 g
- Extra virgin olive oil: to taste
7
