Watercress Soup with Peas
This fresh watercress soup with peas can be served cold or hot depending on your preference.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 100 grams parsley
- 400 grams watercress, fresh
- 50 grams butter
- 1/2 onions, chopped
- 400 grams frozen peas
- 1 1/2 liters vegetable consommé, or water
- 100 milliliters double cream
- 1 pinch salt
- 1 pinch black pepper
- toasts, croutons (optional)
- olive oil
Preparation
30 mins
0 mins
Low
- Heat half of the butter in a skillet over medium heat. Add the onion and cook until tender for about 4 minutes. Add the watercress, peas, parsley, and hot broth or water, bring the mixture to a boil, and when it reaches a rolling boil, reduce the flame to low, or until the peas are bright green.
- Add the double cream, mix well. Season to taste with salt and freshly ground black pepper. Then add the remaining butter until it melts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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