Watercress, pear & pea soup
- 1tbsp olive oil
- 1 large onion, finely chopped
- 750ml chicken stock
- 3 ripe pears, peeled, cored and chopped
- 200g frozen peas
- 2 x 85g packs Grower’s Selection Watercress
- 2 rashers smoked streaky bacon (or 50g Stilton)
- 150ml double cream
Heat the olive oil in a pan on medium, add the onion and fry for 3-4 mins until soft and translucent, but not browned. Add the chicken stock, pears, peas and watercress, bring to a boil, then simmer (covered) for 4 mins. Allow to cool slightly then purée with a handheld blender.
Heat a nonstick frying pan on medium and dry-fry the bacon for 2 mins or until crisp. Drain on kitchen roll.
Return the soup to the pan, stir in the cream and reheat but do not boil. To serve, season with freshly ground black pepper and crumble over the bacon (or Stilton, if using).