Pea Soup with Watercress

Ingredients

• 1 onion
• 2 stalks celery
• 2 starchy potatoes
• 2 tbsp olive oil
• 1 l vegetable broth
• 450 g peas (fresh split or frozen)
• 20 g watercress
• 30 g mountain cheese (45% fat in the product)
• Salt
• Pepper
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and finely dice the onion. Clean, wash, and slice the celery crosswise into thin strips. Peel and cube the potatoes.

2. 2.

   Heat the oil in a pot. Sauté the onion, celery, and potatoes for 4 minutes over medium heat. Add the broth and simmer everything for 10 minutes on low heat. Then add the peas and cook for another 4–5 minutes.

3. 3.

   Meanwhile wash, rinse, and pat dry the watercress; set aside a few leaves for garnish. Grate the cheese.