Recipe: Pea and watercress soup with Sauvignon Blanc

By , 8 August 2018

Pea and watercress soup

Serve with Boschendal Appellation Series Elgin Sauvignon Blanc 2017.

Light and refreshing

Serves 4

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
500g peas, fresh or frozen
¼ cup (60ml) sour cream
60g watercress, washed
100g Coppa ham

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 ham on top.

Wine pairing:
A crisp dry white wine will pair best with this soup – Sauvignon Blanc, in particular, will complement the “green” flavours of the dish.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.


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