Chilled watercress soup with dressed Asian pear and garden peas

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

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
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
4
Boil the peas for 2-3 minutes then drain
5
Serve the soup either hot or cold, and garnish with the peas, dressed Asian pear and a few watercress leaves
First published in 2015
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Shaun Rankin’s cooking exudes effortless self-confidence.

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