Watercress and pea soup with fresh horseradish
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Ingredients
80g butter
2 shallots, peeled and finely chopped
2 garlic cloves, finely chopped
1l good veg stock
2 medium potatoes, peeled and cut into small cubes
300g frozen or fresh peas
200g fresh, washed, watercress
1 small handful of mint leaves, chopped
sea salt
freshly cracked black pepper
100ml cream
fresh horseradish root, to serve
Method
Melt the butter in a wide saucepan, add the onion and fry over a medium heat for 6 minutes to soften. Add the garlic to cook for the last 30 seconds. Add the cubed potatoes, season and stir around the other buttery ingredients for a minute or two before adding the stock.
Bring to the boil and then turn the heat down to a simmer. After 5 minutes, add the watercress, mint and frozen peas. Remove from the heat and pour in the cream. Whizz in a food processor or use a stick blender until you have a smooth green soup.
Serve into bowls with plenty of fresh horseradish grated over.
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