- Melt the butter in a large heavy based saucepan, add the onion, garlic and pears and cook gently until the onion is soft for about 2 minutes, taking care not to brown.
- Add the vegetable stock and peas and simmer for 5 minutes, stir in the watercress, reserving a few sprigs to garnish then adjust the seasoning with sea salt and black pepper. Blend until smooth.
- This soup can be served hot or chilled. Serve with crème fraiche and a sprig of watercress on top.
If you are using stock cubes, you could use the low sodium stock cubes and olive oil instead of butter for a healthier option and reduced-fat crème fraiche.
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Info per serving
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.