Name: Watercress Soup with Peas
Prep time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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.