2 lb (900 g) peas, shelled
1 large bunch Watercress (salad cress)
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 medium onion, skinned and thinly sliced
1.1 litres (2 pints) milk
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream
1 large bunch Watercress (salad cress)
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 medium onion, skinned and thinly sliced
1.1 litres (2 pints) milk
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream
method
1. Trim off 'hairy' watercress roots and wash the rest well. Drain and roughly chop the watercress reserving a few sprigs for garnish.
2. Melt the butter in a saucepan, add the watercress and onion, cover and cook gently for about 1 5 minutes, without browning.
3. Remove from the heat and stir in the milk, peas and seasoning. Bring to the boil, stirring.
4. Cover and simmer gently for about 30 minutes, until the peas are really soft. Cool slightly, rub through a sieve or puree in a blender.
5. Pour into a large bowl. Adjust seasoning, cool. Stir in the fresh cream and chill well before serving. Garnish with watercress sprigs.
2. Melt the butter in a saucepan, add the watercress and onion, cover and cook gently for about 1 5 minutes, without browning.
3. Remove from the heat and stir in the milk, peas and seasoning. Bring to the boil, stirring.
4. Cover and simmer gently for about 30 minutes, until the peas are really soft. Cool slightly, rub through a sieve or puree in a blender.
5. Pour into a large bowl. Adjust seasoning, cool. Stir in the fresh cream and chill well before serving. Garnish with watercress sprigs.
serving amount
serves 6
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