Pear and Watercress Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

This soup is based on a recipe from the Time Life Book of Soups – the combination of the scented sweetness of good pears with the peppery watercress is a real success. Serve it hot when there’s a nip in the evening air, or cold on a balmy, early autumn day.


  • 1 bunch of watercress
  • 3 ripe pears, sliced
  • 900 ml/


Wash and pick over the watercress. Cut off the green leaves and reserve. Place the watercress stalks and the pears in a pan with the stock, and salt and pepper to taste. Bring to the boil, cover and simmer gently for 15 minutes. Remove from the heat. Process the soup in small batches with the watercress leaves in a processor or blender, then sieve or pass through a mouli légumes to remov