Watercress and pea soup recipe
 This delicate, creamy watercress and pea soup is perfect for a spring day and works well served hot or chilled. 50g/2oz butter1 shallot, peeled, chopped2-3 garlic cloves, peeled, chopped400g/14oz fresh watercress 400g/14oz frozen peas (shelled weight)100g/3½oz flatleaf parsley1 litre/1¾ pints hot vegetable stock100ml/3½fl oz double creamsalt and freshly ground black pepper 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 watercress2 handfuls croûtons (optional)2 rashers cooked streaky bacon, crumbled (optional)drizzle olive oil handful fresh pea shoots handful baby watercress 2 handfuls croûtons (optional) 2 rashers cooked streaky bacon, crumbled (optional) drizzle olive oil Method 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. 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. 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. 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. 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. 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. Recipe tips This watercress and pea soup recipe can be made in just a few minutes, or make ahead and keep in the fridge for 1-2 days. Reheat the soup and add garnishes at the last minute.