Summary

Ingredients

• 600 g peas, frozen
• 500 g watercress, cleaned (only the 5 to 6 cm lon shoot tips)
• 4 tablespoon butter
• 0.5 teaspoon ½ pepper, freshly ground black
• 0.75 teaspoon ¾ sea salt

Print Recipe Pin Recipe

Instructions

1. Bring plenty of water to a boil in a large saucepan over high heat. Add the frozen peas, return to a boil, then reduce heat to medium. Add the watercress, cover, and cook for 5 minutes until the watercress has completely collapsed.
2. Drain the vegetables well. Transfer to a blender, add the butter, ground black pepper, and sea salt. Blend until smooth. Taste and adjust seasoning as needed.
3. Transfer to a serving bowl or arrange on individual plates as a side dish.