Ingredients

Steps

• Heat 25g of butter in a frying pan over medium heat.
• Fry the shallot and garlic gently for 4 minutes until softened.
• Add watercress, peas, parsley, and 1 liter of hot stock or water to the pan.
• Bring to a boil then simmer for 3 minutes until peas are tender.
• Pour in 100ml of cream and blend until smooth using a hand-held blender.
• Season with salt and pepper and stir in the remaining 25g of butter.
• Divide into four bowls and garnish with pea shoots, baby watercress, and optional toppings.
• Drizzle with olive oil and serve immediately.