This is a delicious soup using a one of our favourite Spring veggies, watercress, to serve either hot or cold. Served with crispy Coppa (optional) – Serves 4
Ingredients: 1 tbsp (15ml) olive oil 1 onion, roughly chopped 2 potatoes, peeled and cubed 2 cloves of garlic, crushed 4 cups (1L) chicken or vegetable stock – we love NoMU Chicken fond 500g peas – buy fresh Spring peas if you can (otherwise frozen are just fine!) ¼ cup (60ml) sour cream 60g watercress, washed 100g Coppa ham, or Parma Ham or streaky bacon • Heat olive oil in a saucepan and gently sauté onion, potatoes and garlic for a few minutes or until onions are soft. • Chop 50g of the coppa ham, add to onions and sauté for a few more minutes or until golden. • Add stock and bring to the boil • Add peas and simmer with the lid on for about 8-10 minutes. Do not over cook or soup will loose its bright green colour. • Remove from heat and add sour cream and watercress. • Blend soup until smooth and season with salt and freshly ground pepper. • Heat a non-stick frying pan and fry the remaining coppa ham slices until crispy and golden brown. • Serve soup warm or cold garnished with crispy coppa on top. Make this a veggie soup by omitting the ham and using veggie stock only.