• p81


    150g of unsalted butter

    2 onions, peeled and finely sliced

    6 bunches of watercress leaves

    200ml of milk

    1 asian pear

    1/2 lemon, juiced

    1 tsp of caster sugar

    4 tbsp of fresh peas


    black pepper

    700ml of water


    Melt the butter in a large pan over a medium heat. Add the onions and sauté until translucent. Add the watercress (reserving some leaves for garnish), the milk and 700ml cold water to the pan and bring to the boil

    Once boiled, remove from the heat. Ladle the mixture into a food processor and liquidise until smooth. Season with salt and pepper

    Peel the pear, remove the core then cut into fine strips and dress with the lemon juice and sugar

    Boil the peas for 2-3 minutes then drain

    Serve the soup either hot or cold, and garnish with the peas, dressed Asian pear and a few watercress leaves