Fresh Pea and Watercress SoupPrint
This vibrant Fresh Pea and Watercress Soup is what spring is all about!
2 tablespoon extra virgin olive oil
1 large shallot, chopped
salt and pepper, to taste
2 tablespoons oat flour
1 1/2 cups vegetable stock
1 1/2 cups unsweetened almond milk or soy milk
4 cups of fresh shelled peas or 2 16-ounce bags frozen peas, thawed
1 small bunch watercress, leaves only, chopped coarse
1/2 cup chopped parsley
1/4 cup plain greek yogurt, optional
1. Heat oil in a large soup pot over medium heat. Add shallots with a sprinkle of salt and pepper. Sauté for 3 minutes, or until soft but not browned.
2. Add the flour, stirring constantly, for 1 minute. Whisk in the vegetable stock, stirring constantly, until the flour is well combined. Slowly add the milk and bring to a strong simmer.
3. Add the peas, watercress and parsley and stir. Cover and bring down to a simmer for 10 minutes.
4. Working in small batches, puree the soup in a food processor until smooth. Add a dollop of plain yogurt, if desired, and serve hot or chilled.
Keywords: soup, peas, spring, watercress