Ingredients

• 100g/3½oz flatleaf parsley
• 400g/14oz fresh watercress
• 50g/2oz butter
• 1 shallot
• peeled
• chopped
• 2-3 garlic cloves
• peeled
• chopped
• 400g/14oz frozen peas (shelled weight)
• 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

Directions

• Heat half of the butter in a frying pan over a medium heat. Add the shallot
• garlic and fry gently until softened - about 3-4 minutes. Add the watercress
• peas
• parsley and hot stock or water
• bring the mixture to the boil
• then reduce the heat until the mixture is simmering and continue to simmer for three minutes
• or until the peas are bright green and just tender.
• Pour in the cream
• then blend thoroughly using a hand-held blender. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the remaining butter until melted.
• Divide the soup equally among four serving bowls and garnish with the pea shoots
• baby watercress
• croûtons and crisp bacon pieces. Finish with a drizzle of olive oil. Serve immediately.