Pea & Watercress Soup with Emmenthal Floating Islands

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

A Passion for Cheese

A Passion for Cheese

By Paul Gayler

Published 1997

  • About

These cloud-like cheese meringues not only taste great but also make a lovely presentation for this delicate, peppery-tasting pea soup.

Ingredients

  • 50 g (2 oz, 4 tablespoons) unsalted butter
  • 50

Method

Heat the butter in a heavy-based pan, add the onion and leek and cook gently for 4-5 minutes, until softened. Add the stock and bring to the boil. Add the peas and simmer until tender - the cooking time will depend on whether you are using fresh or frozen peas. Stir in the watercress, then pour the soup into a blender and blitz until very smooth. For a more refined finish, strain it through a f