Thursday, 13 February 2014
Pea, Parsley and Watercress Soup.
Soften a chopped shallot, a peeled and diced potato, a chopped stick of celery and the parsley stalks with half the chopped leaves in some oil.
Season and add water or stock and the chopped up watercress and simmer for half an hour or so until all cooked through adding some frozen peas after fifteen mins.
Blitz in a food processor and push through a sieve to remove all the pulp.
Return to the pan and add the reserved parsley chopped up.
Warm through and serve.