Pea soup with watercress & coppa ham – serve hot or cold
A light and refreshing pea soup that can be served hot or cold. Sauvignon blanc will pair best with this recipe, complementing the “green” flavours.
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Ingredients
- 1 tbsp (15ml) olive oil
- 1 onion, roughly chopped
- 2 potatoes, peeled and cubed
- 2 cloves of garlic, crushed
- 4 cups (1l) chicken or vegetable stock
- 500g peas, fresh or frozen
- ¼ cup (60ml) sour cream
- 60g watercress, washed
- 100g coppa ham
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