Watercress & Pea Soup
Serves: 8 servings
 
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced sweet onion
  • 1 cup thinly sliced celery
  • ½ teaspoon minced garlic
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 (32-ounce) carton garden vegetable broth
  • ¼ teaspoon herbes de Provence
  • ⅛ teaspoon paprika
  • ⅛ teaspoon garam masala
  • 1 (12-ounce) package English peas
  • 4 ounces watercress
  • Garnish: ½ cup sour cream and watercress
Instructions
  1. In a medium Dutch oven, heat oil over medium heat. Add onion, celery, garlic, salt, and pepper; cook until fragrant, 3 to 4 minutes. Add broth, herbes de Provence, paprika, and garam masala; bring to a boil. Stir in peas and watercress. Reduce heat, and simmer for 20 minutes, stirring occasionally. Remove from heat; using a hand blender, blend until smooth. Serve warm.
  2. Just before serving, place sour cream in a piping bag fitted with a large open-star tip (Wilton #1M), and pipe a rosette onto each soup spoon, if desired. Garnish individual servings with watercress, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/watercress-pea-soup/