Minted Pea and Watercress Soup

by Jenn on April 15, 2009

in Diabetic Friendly,Gluten Free,Soups,Vegetarian


I love fresh mint.  I love mint in my tea, with chocolate, in jellies, and with a variety of savory flavors.  It’s not an herb that was used much in my parent’s house, and probably isn’t used much by many, but should definitely be used more.  Mint supposedly soothes an upset stomach, gets rid of a headache, and is thought to have properties that prevent cancer. I can attest to the headache curing abilities.  Mint tea does wonders, and when no mint tea is around, this strongly mint scented lotion from Origins called Peace of Mind works wonders.  Being that I tend to shy away from taking pills etc. for simple ailments, I like to use more natural remedies.  Trust me on the mint next time you have a headache, it really works.

On a chilly rainy spring day like today where I am feeling slightly under the weather, this seemed like the perfect soup to make.  While acting like a warm comfort food, the bright vibrant color and fresh ingredients still remind you of spring.

Gordon Ramsay calls this a soup a veloute, which means velvety and smooth in French, or a combination of roux and stock to make a basic sauce .  Ramsay was definitely going for the more literal interpretation of the word than a classical French gastronome definition here.  I really must invest in a hand blender/immersion blender, because all I have is my food processor, and as you can see in the photo, my soup is definitely NOT veloute.  I’m not really sure why he calls this a veloute, given that there is so little cream involved.  I think next time I will make this as a true creamy “veloute”.  However, despite my lack of achieving a veloute appearance, this soup tasted fantastic.  I don’t think it matters how creamy or not this soup its, the flavor combination is perfect!


The original recipe is from Gordon Ramsay’s Cookalong show.  However, I made it vegetarian, and threw in a splash of white wine, and added in some grated parmesean cheese.  So my version is below.

1 small onion, chopped
1 tbs. EVOO
1 splash white wine
1 bunch watercress
1 bag peas
2 cups vegetable broth
2 tbs heavy cream

1. Follow Ramsay’s directions, but dont add in any ham.  Once the onions are softened, add a splash of white wine and then add in the watercress.  Also, use veg. broth instead of water.
2. Once soup is made, serve, top with cream, and grate some parmesean cheese on top.



joelen April 16, 2009 at 1:08 pm

This looks like a wonderful soup to celebrate spring!

Ellie April 16, 2009 at 4:49 pm

I love fresh mint. This looks delicious!

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