Springtime Watercress and Pea Soup

Delicate peas and watercress adorn a rich and flavorful chicken broth. You’ll practice bringing the broth to a simmer and blanching the peas to just tender before ladling everything into bowls.

Serves 1 | Active Time: 15 minutes | Total Time: 15 minutes

Chef's Notes

Chicken Broth Soup Base Recipe

Step 1: Heating the Broth

8 cups Chicken Broth Soup Base (Rouxbe recipe)
kosher salt (to taste)

In a large pot, bring the chicken broth to a simmer over medium to medium-high heat. Taste the broth for seasoning and adjust with salt.

Step 2: Preparing Your Mise en Place

1 1/3 cups watercress
3/4 cup frozen peas

Wash and spin dry the watercress. Trim off any tough stems. Gather the peas and set aside.

Step 3: Preparing the Soup

shaved Parmigiano-Reggiano (optional)

To prepare the soup, add the peas to the broth and simmer until just tender, about 3 minutes or so.

In the mean time, divide the watercress among 4 warm bowls. Ladle the hot broth over top. Serve immediately with shaved Parmesan cheese over top.

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