Chilled Watercress and Pea Soup
This luscious yet bright embodiment of spring is fun to serve in ice-filled glasses with edible flowers. But this gluten free pea soup is also excellent warm.
Chilled Watercress and Pea Soup
A light, luscious gluten-free soup perfect for summertime heat.
Ingredients
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 sweet onion, diced
- 1 medium potato, peeled and diced
- 1 leek, white part only, sliced
- Kosher salt and freshly ground pepper
- 6 cups gluten-free chicken stock
- 6 loosely packed cups watercress, washed and chopped
- 2 cups fresh or frozen English or petit green peas
- Juice of 1/2 lemon (optional)
- Ice
- Edible flowers, for garnish (optional)
Instructions
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Warm the olive oil in a large saucepan with a lid over medium heat. Add the garlic, onion, potato, and leek and stir to coat. Season with 1/2 teaspoon salt and a few grinds of pepper. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes. Add the stock and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the watercress and peas and cook for another 5 minutes. Remove from the heat and let rest for 5 minutes.
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Working in batches, blend the soup in a blender until very smooth. Refrigerate, covered, until ready to use.
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Stir in the lemon juice and season to taste with salt and pepper. Fill glasses with ice, add the soup, garnish with edible flowers, and serve.
Photography Renee Anjanette