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Ingredients

Method

  • STEP 1

    Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.

  • STEP 2

    Scatter in the peas and watercress, stir, cover, then simmer for 3 mins. Add the mint leaves and blitz with a hand blender until smooth. Stir in the cream and season to taste. Serve ladled into bowls, scattered with more mint and some cracked black pepper.

RECIPE TIPS
TIP

For entertaining, crumble a small handful of feta over each portion or, for a non-veggie option, pan-fry some pancetta and scatter over the top.

VARIATIONS

Use spring onions, rocket and sorrel in spring, and frozen peas and leeks in winter.

Recipe from Good Food magazine, June 2009

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A star rating of 4.4 out of 5.17 ratings
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