1 large onion, peeled and finely diced
1 clove garlic, peeled and finely chopped (optional)
3 ripe pears, peeled, core removed and chopped
1 litre vegetable stock
500g frozen peas
Sea salt and black pepper
Melt the butter in a large heavy based saucepan, add the onion, garlic and pears and cook gently until the onion is soft for about 2 minutes, taking care not to brown.
Add the vegetable stock and peas and simmer for 5 minutes, stir in the watercress, reserving a few sprigs to garnish then adjust the seasoning with sea salt and black pepper. Blend until smooth.
This soup can be served hot or chilled. Serve with crème fraiche and a sprig of watercress on top.
Tips: If you are using stock cubes, you could use the low sodium stock cubes and olive oil instead of butter for a healthier option and reduced-fat crème fraiche.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)