Watercress and pea soup
Ingredients
- 50g/2oz butter
- 1 shallot, peeled, chopped
- 2-3 garlic cloves, peeled, chopped
- 400g/14oz fresh watercress
- 400g/14oz frozen peas (shelled weight)
- 100g/3½oz flatleaf parsley
- 1 litre/1¾ pints hot vegetable stock
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
- handful fresh pea shoots
- handful baby watercress
- 2 handfuls croûtons (optional)
- 2 rashers cooked streaky bacon, crumbled (optional)
- drizzle olive oil
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