Pea & watercress soup recipe | Good Food
Sweet peas and peppery watercress are a perfect match for early summer, but you can adapt this soup to suit all year round, from Good Food Magazine.
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Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 garlic clove roughly chopped
- 1 medium potato cut into small chunks
- 500ml vegetable stock
- 300g fresh peas (or frozen if out of season)
- 100g watercress
- leaves from 2 mint sprigs, plus extra to garnish
- 100ml double cream
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