Saturday 4th July 2020
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Serves 4-6
Preparation time: 5 minutes
Cooking Time: 10 minutes

30g butter
1 large onion, peeled and finely diced
1 clove garlic, peeled and finely chopped (optional)
3 ripe pears, peeled, core removed and chopped
1 litre vegetable stock
500g frozen peas
80g watercress
Sea salt and black pepper
Crème frâiche, to serve

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Recipe by Rachel Green

Melt the butter in a large heavy based saucepan, add the onion, garlic and pears and cook gently until the onion is soft for about 2 minutes, taking care not to brown.

Add the vegetable stock and peas and simmer for 5 minutes, stir in the watercress, reserving a few sprigs to garnish then adjust the seasoning with sea salt and black pepper. Blend until smooth.

This soup can be served hot or chilled. Serve with crème frâiche and a sprig of watercress on top.

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