- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, roughly chopped
- 1 medium potato, cut into small chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 500ml vegetable stock
- 300g fresh peas (or frozen if out of season)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 100g watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- leaves from 2 mint sprigs, plus extra to garnish
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 100ml double cream
Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.
Scatter in the peas and watercress, stir, cover, then simmer for 3 mins. Add the mint leaves and blitz with a hand blender until smooth. Stir in the cream and season to taste. Serve ladled into bowls, scattered with more mint and some cracked black pepper.
For entertaining, crumble a small handful of feta over each portion or, for a non-veggie option, pan-fry some pancetta and scatter over the top.
Use spring onions, rocket and sorrel in spring, and frozen peas and leeks in winter.