This is a quick and easy recipe I came up with when 2 weeks ago I have a lot of left oven ingredients from a photo shoot. I am trying going forward to devise recipes for WKA using ingredients which I find I have a lot of after a shoot of my own, or on other commercial shoots where I am asked if I want to take extra home with me. On this particular occasion I was left with a load of watercress and mint so I pondered if it would make for a decent soup… I tried it out with a base of potato and onion, and added baby peas and pecans. I also added a little green chilli to provide a bit of kick, however I add this right at the end as I felt it would be better to avoid putting it in at the start or it might become over powering ~ especially with a subtle flavour such as watercress.

I served the soup recently at a dinner for my in-laws and it was received really well, I personally loved it. It’s got great texture and is very flavoursome. I decided to add some toasted Proscuitto san Danielle ~ my take on pea and ham, and a final drizzle of lemon flavoured olive oil and a dollop of sour cream finished the soup off. If you like you could also present the soup served with some sourdough bread cut super, super finely and toasted in the oven for a few minutes drizzled with a little extra virgin olive oil.

The soup only take 30 mins to prepare from start to finish but it keeps well. If you want to serve it for a dinner party you can make it the night before and keep it in the pot, covered with foil overnight. Then return it to the cooker to warm over low heat for 10-15 mins before serving. You could also serve this soup cold if you like on a hot summer’s day.

Makes enough to serve 6-8 guests. I like to serve it as smaller portions ~ aka about 250ml or 1 cup per guest.

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