Recipe from the Veg Patch
James Martin's Pea & watercress soup with croutons
July is a pea-lovers dream as plants literally drip with pods, and replenish almost as fast as you can pick them. To celebrate the humble pea, try this fantastic recipe from James Martin.
As well as succulent peas, this recipe will also use up tasty shallots, garlic and parsley from your veg patch.
Tips from the veg patch: The editors at BBC Gardeners’ World Magazine have shared some top tips for growing your own
- Peas sown directly in the soil can be eaten by slugs, snails and mice. For better results, raise them indoors in individual pots 8cm (3in) deep or root trainers.
- Once the plants are around 15cm (6in) tall, plant them outside. Push twiggy sticks pruned from shrubs or trees in the soil to support them.
- Encourage the plants to grow up the supports by gently twining them around the sticks. You may even need to gently tie them to the supports initially so they don't flop over.
- And don’t forget to water them – for best results, peas like their soil to be nice and moist.
Pea & watercress soup with croutons
- 400g fresh watercress
- 100g flat leaf parsley
- 45g butter
- 1 shallot, chopped
- 2 garlic cloves, finely chopped
- 1 litre vegetable stock
- 400g peas
- 100ml double cream
- Sour cream
- Bring a large pan of salted water to the boil. Blanch the watercress and the parsley by plunging it into the boiling water and removing it straight away. Drain in a colander to remove any excess water.
- Melt 20g of the butter in a large saucepan. Add the shallots and garlic and cook over a medium heat for 5 mins until soft but not coloured. Add the stock and bring to the boil.
- Add the peas and cook for 2 mins until the peas are just tender and bright green. Add the cream then remove from the heat. Add the blanched parsley and watercress and blend with a stick blender.
- Season the soup with salt and pepper and add the remaining 25g butter. Ladle the soup into warm serving bowls and garnish with croutons and sour cream.