Pea and watercress soup by James Martin

Published by : Claire

Jame's super quick and easy pea and watercress soup.

Serves 4


banana shallot, peeled and diced

25g butter

1 clove garlic, chopped

100g watercress

250g frozen peas

500ml vegetable stock

50ml double cream

4 slices sourdough bread

1 garlic bulb, halved

25ml olive oil

Salt and pepper

1.Melt the butter in a large saucepan, add the shallot and garlic and cook for 2 minutes.

2.Add the watercress, peas and stock, then season and bring to the boil.

3.Transfer to a large food processor and blitz until smooth.

4.Brush the bread with olive oil, chargrill on a hot griddle pan on both sides then rub the garlic over.

5.Ladle the soup into warm bowls, drizzle with cream then olive oil and serve with a slice of grilled sourdough bread.

pea journal