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Gordon Ramsay Cookalong

 

Ep 3: Credit Crunch Recipe - Minted pea and watercress velouté


Episode 3 - Credit Crunch Dinner

STARTER - Minted pea and watercress velouté -  Serves 4 

Ingredients

1tbsp olive oil 
1/2 white onion
4 slices smoked streaky bacon  
500g frozen peas, thoroughly defrosted
60g watercress
20g (or small bunch) fresh mint leaves

Approx 550ml boiling water
Approx 30ml double cream
Salt & pepper

Method
 
1. Heat the oil in a pan.  Slice the onion and chop the bacon before frying together for  1-2 minutes.
2. Once the onion has softened and the bacon has browned use a pair of scissors to chop in the mint leaves.  Allow to cook briefly before adding the peas.
3. Season with a little salt, then add the watercress and allow to sweat down for 30 seconds. 
4. Pour in 550ml boiling water and allow the peas to cook - approximately a further 1 - 2 minutes.
5. Remove from the heat and transfer the soup to a liquidiser and blend.  Alternatively, use a hand blender and blend in the pan until smooth.  If the soup is a little too thick, add an extra splash of water.
6. Adjust the seasoning if necessary and pour the soup into serving bowls.
7. Drizzle with a swirl of cream to serve.


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