Minted Pea And Watercress Veloute Recipe

Minted pea and watercress veloute recipe:

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:

1. Heat the oil in a pan. Slice the onion and chop the bacon before frying

together for 1-2 minutes.

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 - approximately a

further 1-2 minutes.

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.