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Summer pea & watercress soup
- olive oil
- 1 onion, peeled and chopped
- 2 sticks celery, trimmed and chopped
- 1 medium potato, peeled and cubed
- 2 litres organic chicken or vegetable stock
- 500 g fresh peas, podded
- 200 g watercress, washed and spun dry
- sea salt
- freshly ground black pepper
- 142 ml soured cream
- extra virgin olive oil
Directions:View on Jamie Oliver
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