Vibrant watercress and pea soup with bacon crumbs
Serves: 4-6
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Vibrant watercress and pea soup with bacon crumbs
A very fresh, very green soup that can be served cold as a vichyssoise, or hot if you prefer. Crunchy bacon crumbs complement the peppery watercress
Serves: 4-6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
290Kcal
Fat
16gr
Saturates
4gr
Carbs
21gr
Sugars
5gr
Fibre
8gr
Protein
12gr
Salt
2.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 3 rashers smoked streaky bacon, roughly chopped
- 21⁄2 tbsp olive oil
- 2 leeks, sliced
- 250g potato, peeled and diced
- 750ml vegetable or chicken stock* (made using 11⁄2 stock cubes or pots)
- 150ml milk
- 2 x 80g packs watercress
- 300g frozen peas
- 40g stale bread*
- single cream, to serve, optional
Step by step
- In a large saucepan, fry the bacon in 2 tablespoons of olive oil until crisp; remove to a small bowl. Add the leeks to the pan; season, cover and cook for 5 minutes until softened but not coloured.
- Add the potatoes, stock and milk. Simmer for 10 minutes or until the potatoes are almost tender.
- Add 1 pack of watercress and the peas, cover and cook for 5 minutes. Remove from the heat and stir in the rest of the watercress (keeping back a few small sprigs to garnish). Blend until smooth and season to taste. Chill if you wish.
- Whiz the bread and the cooked bacon to crumbs. Fry in 1⁄2 tablespoon of olive oil until golden.
-
Divide the soup between bowls, add a swirl of cream and top with the bacon crumbs and a sprig of watercress.
*Use gluten-free bread (and stock) if required.
