Name: Bi-colour soups: Pea and watercress
Yield: Serves 6
Ingredients: 1 onion, finely chopped; 500 ml whole milk; 500 ml hot vegetable stock; 250 g frozen peas; 2 tbsp roughly chopped dill; salt and pepper to season; 2 celery sticks, finely chopped; about 150 ml crème fraiche; 1 floury potato, peeled and cubed; 300 g watercress, destalked, washed and roughly chopped (about 250 g destalked weight); 3 garlic cloves, finely sliced; 2 tbsp chopped mint; 50 g butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Prue

By Prue Leith

Published 2018

About

This soup and the Spiced Roasted Parsnip Soup are good candidates for my ‘bi-colour soups’. It’s just a trick, but it does look good. You make two different-coloured smooth creamy soups, like these two. To play around with the look of the soups, such as in our pictures, it’s vital that the soups are super-smooth, with the texture of single cream, so liquidize them in a powerful blender. They must have flavours that will work together and be of exactly the