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Pea & Watercress Soup

A lovely fresh soup that is perfect for spring time.
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Servings 6

Ingredients
  

  • 1 large onion, diced
  • 1 garlic clove, crushed
  • 1 large potato, diced
  • 1.5 litres chicken or veg stock
  • 1 kg peas
  • 130 g watercress
  • 2 rashers streaky bacon

Instructions
 

  • Heat a little olive oil and knob of butter in a pan and gently cook the onions and garlic for 5 minutes until they start to soften. Add the potato and continue to cook for a further couple of minutes.
  • Add the stock and then bring to the boil. Simmer gently for 15 minutes until the potatoes are tender 
  • Add the peas and simmer for another 2- 3 minutes.
  • Remove the pan from the heat and add the watercress and stir into the soup - this will wilt very quickly.  
  • Blend with a stick blender until you have a smooth consistency. Season with salt and black pepper and keep warm. 
  • Meanwhile, grill the bacon until crispy and drain on kitchen paper, break up into little pieces. 
  • Ladle the soup into bowls and top with the crispy bacon, serve with crusty bread and plenty of butter.