Green Leaf and Pea Soup
|Vegetable stock||1 3⁄4 Pint (1 Liter)|
|Spring onions||6 , trimmed and sliced|
|Garlic||4 Clove (20 gm), crushed|
|Peas||1 Pound (450 Gram, Fresh Or Frozen)|
|Watercress/Rocket / spinach / a mixture of all three||9 Ounce, roughly chopped and large stalks removed (250 Gram)|
|Single cream||7 Fluid Ounce (200 Milliliter)|
1. Place the stock, spring onions and garlic in a saucepan, season with salt and pepper, cover, then bring to the boil. Boil for 4 mins, until the onions are soft, then add the peas and continue to boil over a high heat, removing the lid once the mixture comes to the boil.
2. After 1 min, add roughly chopped leaves and boil for a further 30 secs-1 min, until the peas and leaves are just tender. Add cream and liquidise immediately. Season to taste and serve.