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.
- 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)
- Edible flowers, for garnish (optional)
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.
Working in batches, blend the soup in a blender until very smooth. Refrigerate, covered, until ready to use.
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