Chilled watercress soup with dressed Asian pear and garden peas
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This quick and simple classic British soup gets an exotic textural twist with the addition of crisp, fragrant Asian pear. A light palate-cleansing starter to a dinner party, this watercress soup recipe from Shaun Rankin is also lovely as a summer cooling dish. If you're looking for inspiration for more meat free dishes, have a look through our collection of vegetarian recipes.
First published in 2015
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Ingredients
Metric
Imperial
- 150g of unsalted butter
- 2 onions, peeled and finely sliced
- 6 bunches of watercress leaves
- 200ml of milk
- 700ml of water
- 1 asian pear
- 1/2 lemon, juiced
- 1 tsp caster sugar
- 4 tbsp of fresh peas
- salt
- black pepper
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Melt the butter in a large pan over a medium heat. Add the onions and sauté until translucent. Add the watercress (reserving some leaves for garnish), the milk and 700ml cold water to the pan and bring to the boil
- 150g of unsalted butter
- 2 onions
- 6 bunches of watercress leaves
- 200ml of milk
- 700ml of water
2
Once boiled, remove from the heat. Ladle the mixture into a food processor and liquidise until smooth. Season with salt and pepper
3
Peel the pear, remove the core then cut into fine strips and dress with the lemon juice and sugar
- 1 asian pear
- 1/2 lemon
- 1 tsp caster sugar
4
Boil the peas for 2-3 minutes then drain
- 4 tbsp of fresh peas
5
Serve the soup either hot or cold, and garnish with the peas, dressed Asian pear and a few watercress leaves
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