Ingredients

Method

• 4 cups chicken or vegetable stock
• 1 peeled onion, finely chopped
• 2 sticks celery, finely chopped
• 500 g shelled green peas, fresh or frozen
• 200 g washed baby spinach leaves
• 100 g washed watercress
• Salt and milled pepper
• Crumbled feta for serving
• Good olive oil for drizzling

Method

Ingredients

Simmer the stock with the onion, celery and peas for about 15 minutes until soft. Remove from the heat and stir in the spinach and cress.
Blend until smooth. Season to taste. Serve hot, or chilled, topped with crumbled feta and drizzled with olive oil.