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Minted pea and watercress velouté

Credit: Gordon Ramsay Minted pea and watercress velouté

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Minted pea and watercress velouté
Ingredients

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  • 1tbsp olive oil
  • ½ x white onion
  • smoked streaky bacon, 4 slices
  • 500g peas, frozen, thoroughly defrosted
  • 60g watercress
  • 20g mint leaves, fresh
  • 550ml water, boiling
  • 30ml double cream
  • seasoning
Method

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1. Heat the oil in a pan. Slice the onion and chop the bacon before frying together for 1-2 mins.

2. Once the onion has softened and the bacon has browned use a pair of scissors to chop in the mint leaves. Allow to cook briefly before adding the peas.

3. Season with a little salt, then add the watercress and allow to sweat down for 30 seconds.

4. Pour in 550ml boiling water and allow the peas to cook - for approximately a further 1-2 mins.

5. Remove from the heat and transfer the soup to a liquidiser and blend. Alternatively, use a hand blender and blend in the pan until smooth. If the soup is a little too thick, add an extra splash of water.

6. Adjust the seasoning if necessary and pour the soup into serving bowls.

7. Drizzle with a swirl of cream to serve.

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