Pea, Pear and Watercress Soup

When it is cold outside a tiny cup of a delicious smooth soup is a great way to warm up your guests as they arrive. This pea, watercress and pear soup fits the Canapease bill perfectly. It’s quick and easy, make ahead, it freezes and the addition of pear gives it a more complex flavour than a simple pea soup. It’s also good cold, as we did for the photo - we couldn’t resist a picture in the beautiful snow.

Give it a try. It makes a delicious starter or lunch dish too.

Ingredients - serves 16 canape size (or more depending on size of cups) or 4 full size

Large knob of butter or 1 tablespoon light olive oil

1 large onion, chopped

1 large (400g) tin of pears in juice or 3 large, ripe fresh pears, peeled, cored and roughly chopped.

800 mls vegetable stock

500g frozen peas

Small bag watercress

Salt/pepper

Creme fraiche

Method

Warm oil/butter in pan. Soften onion.

Then add pears and cook for a few minutes.

Add stock and simmer until the onion and pears are nearly cooked.

Tip in the peas and simmer 2 or 3 more minutes.

Add watercress and season.

Liquidize. Sieve if a smoother soup is preferred.

Finally swirl in a blob of cream or creme fraiche and serve hot or cold in small espresso cups as canapé-size or otherwise bigger bowls or mugs.

Will freeze.