Chilled Yorkshire Pea, Watercress and Mint Soup

Chilled Yorkshire Pea, Watercress and Mint Soup served in a rustic grey bowl topped with crème fraiche and black pepper
  • 4 servings
  • 15 mins to prepare
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  • 700g fresh or frozen Yorkshire garden peas
  • 1 medium potato, diced
  • 65g watercress
  • 25g fresh mint
  • 1 bunch spring onions, finely chopped
  • 2 tbsp dry white wine
  • 25g butter
  • 800ml hot vegetable stock
  • Juice 1/2 lemon
  • 1 packet blinis
  • 1 packet smoked salmon
  • Few sprigs watercress
  • Creme fraiche


Melt the butter in a medium saucepan and cook the spring onions for a few minutes until soft. Now add the white wine, cook for 1 minute before adding the vegetable stock and diced potato, bring to the boil and cook for 5 minutes.

Next add the peas and cook for a further 2 minutes, then remove from the heat. Add the watercress, mint and lemon juice and carefully blend until smooth. For a smoother soup, pass the soup through a sieve. Season and leave to cool completely before popping in the fridge to chill.

To serve, divide between bowls and top with a dollop of crème fraiche and a little watercress. Place 3-4 smoked salmon blinis on the side and enjoy.