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
Watercress, pear & pea soup
  • Ready in: 20 mins
  • Serves: 4
  • Price: 79p per serving
Nutritional Info
Each 241 serving contains
  • Energy 1119KJ 268KCAL
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100: 464kJ/111kcal.
  • 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).