• 150ml - Kerrymaid Single
  • 100g - Watercress
  • 1 - tbsp Olive Oil
  • 1 - leek, finely sliced
  • 1 - onion, finely chopped
  • Salt & black pepper, to taste
  • Garlic, to taste
  • 600ml - Recipere Vegetable Stock
  • 300g - peas
  • 1 - sprig mint, chopped


  1. Sweat the onion and leeks in olive oil for 5 minutes and season
  2. Add the stock and bring to the boil. Add the peas and mint, bring back to the boil, then simmer for 5 minutes
  3. Add the watercress and Kerrymaid Single, and reheat gently
  4. Remove from the heat, and puree with a blender. Adjust the seasoning to taste
  5. To serve, pour into soup bowls and finish with a swirl of Kerrymaid Single, and a few fresh watercress leaves on top
  6. Chef's Tip: For a richer, even creamier taste use Kerrymaid Whipping instead of Kerrymaid Single