Minted Pea And Watercress Veloute
Posted: January 9, 2009 at 5:43 pm
Serves 4
Ingredients
- 1 tbsp olive oil
- ½ white onion
- 4 slices smoked streaky bacon
- 500g frozen peas, thoroughly defrosted
- 60g watercress
- 20g (or small bunch) fresh mint leaves
- Approx 550ml boiling water
- Approx 30ml double cream
- Salt
- Pepper
Method: How to make minted pea and watercress veloute
- Heat the oil in a pan. Slice the onion and chop the bacon before frying together for 1-2 minutes.
- 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.
- Season with a little salt, then add the watercress and allow to sweat down for 30 seconds.
- Pour in 550ml boiling water and allow the peas to cook – approximately a further 1-2 minutes.
- 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.
- Adjust the seasoning if necessary and pour the soup into serving bowls.
- Drizzle with a swirl of cream to serve.