Spring is here!!!
And that makes me think of vibrant green colours and fresh, light flavours.
Here is a 70's classic brought up to date with a lighter, modern touch.
Serves 2
Ingredients;
A large bunch of fresh watercress
200g frozen peas (thawed at least slightly!)
2 shallots (sliced thinly)
1 veggie stock cube (or home made stock if you have been very organised!)
Salt and pepper to taste (tread lightly, watercress is very peppery!)
Oil for frying (rapeseed is excellent and very good value)
Saute the shallots in the oil on a low heat. Meanwhile finely chop the stems of the watercress and add to the pan. When the shallots are translucent, add the watercress leaves, stock cube, salt and pepper and enough boiling water to just cover. Simmer uncovered for a few minutes and then add the peas, if they are still a little frozen that's OK, the heat will just take a few minutes to come back up. If you want a thinner soup just add more boiling water at this stage and allow to cook through. Don't leave this cooking for more than about 20 minutes to retain the fabulous colour.
A rich source of folate, vitamin C, fibre and protein.
May also be pureed and chilled and served cold as with gazpacho.
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