Vibrant watercress and pea soup with bacon crumbs recipe
A very fresh, very green soup that can be served cold as a vichyssoise, or hot if you prefer. Crunchy bacon crumbs complement the peppery watercress
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Ingredients
- 3 rashers smoked streaky bacon, roughly chopped
- 21⁄2 tbsp olive oil
- 2 leeks, sliced
- 250g potato, peeled and diced
- 750ml vegetable or chicken stock* (made using 11⁄2 stock cubes or pots)
- 150ml milk
- 2 x 80g packs watercress
- 300g frozen peas
- 40g stale bread*
- single cream, to serve, optional
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