Easy Pea and Parsley Soup
- 60g watercress
- 80g peas
- 20g parsley, chopped, plus extra for serving
- 1 large potato, chopped small approximately 150g
- Crème fraiche, for drizzling
In a pot, boil the potato until soft before adding the peas. As the peas are nearly cooked through, add the watercress, and allow to wilt for 30–60 seconds. Strain the mixture, retaining the cooking liquid.
Add the parsley to the mixture and, using a hand blender, blend everything together. Thin to desired consistency with the retained cooking liquid and season to taste.
Serve with croutons or crusty bread.