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 - Macknade Fine Foods
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Pea & Watercress Soup

We love this seasonal dish from Jamie Oliver, it's perfect for a warm summer evening.

35 minutes to prepare
Serves 6-8
Print Recipe


  • Olive oil
  • 1 onion, peeled and chopped
  • 2 sticks celery, trimmed and chopped
  • 1 medium potato, peeled and cubed
  • 2 litres organic chicken or vegetable stock
  • 500g fresh peas, podded
  • 200g watercress, washed and spun dry
  • Sea salt
  • Freshly ground black pepper
  • 142ml soured cream
  • Extra virgin olive oil


*Top tip – You can use frozen peas – just simmer them in the stock a couple of minutes.

  1. Add the chopped onion and celery to a large saucepan with a little olive oil.
  2. Turn the heat down and cook very gently with the lid on for 10 minutes, or until the onion has softened, but not browned.
  3. Add the potato and stock and bring to the boil. Simmer for 10 minutes or until the potato is soft.
  4. Next, drop in the peas and watercress and simmer for a further 5 minutes until the peas are cooked. Becareful not to overcook the peas as they will lose their freshness.
  5. Remove the pan from the heat and whiz the soup with a hand blender or a liquidizer, until smooth.
  6. Season to taste with salt and pepper.
  7. Serve the soup with a spoonful of soured cream swirled in and a drizzle of extra virgin olive oil.
  8. Lastly, add some crusty bread and butter (and ideally a sunset).
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