Pea and Watercress Soup with Croutons by James Martin

A tasty winter warmer which all the family will enjoy.

Catch James Martin at BBC Good Food Show Winter on Sunday 2nd December. For information and tickets, please visit:



  • 400g fresh watercress
  • 100g flat leaf parsley
  • 45g butter
  • 1 shallot, chopped
  • 2 garlic gloves, finely chopped
  • 1 litre vegetable stock
  • 400g frozen peas
  • 100ml double cream

To garnish

  • croutons
  • sour cream
  1. 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.
  2. Melt 20g of the butter in a large saucepan. Add the shallots and garlic and cook over a medium heat for 5 minutes until soft but not coloured.
  3. Add the stock and bring to the boil. Add the peas and cook for 2 minutes until the peas are just tender and bright green.
  4. Add the cream then remove from the heat. Add the blanched parsley and watercress and blend with a stick blender.
  5. 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.
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