Pea and Watercress Soup

2tbsp olive oil
15g butter

1 large onion chopped

1 garlic glove chopped

1 large potato cubed

1.5 litres of chicken stock

900g frozen peas

100g watercress

Heat the oil and butter in a large pan, add the onions and garlic, cook gently until softened. Add the potato and toss with the onion and garlic before adding the stock. Bring to the boil and simmer for 15 mins until the potato is tender.

Add the frozen peas and simmer for a few minutes. Add the watercress and stir until wilted. Remove from the heat, cool, and then blend until smooth. Season to taste, and reheat to serve.