Watercress soup in a white saucepan

Watercress, pear & pea soup

Yes, you read that right – this creamy yet refreshing green soup is thickened and sweetened with pears

By , 29 March 2016

(2 votes)

Watercress, pear & pea soup

  • 20 Mins

  • Serves: 4

Nutritional Info
Each 241g serving contains

  • Energy

    1121KJ

    268KCAL

    13%

  • Fat

    18.3g

    med

    26%

  • Saturates

    9.6g

    high

    48%

  • Sugars

    10.8g

    low

    12%

  • Salt

    0.96g

    med

    16%
of your reference intake.
Typical energy values per 100g: 465kJ/111kcal.
Ingredients
  • 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
Method

  • 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).