Pea and watercress soup by James Martin
Jame's super quick and easy pea and watercress soup.
banana shallot, peeled and diced
1 clove garlic, chopped
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.