Ingredients:
2 tbsp butter
1 onion, finely chopped
6oz (175g) watercress
3 ripe pears, peeled, cored, and roughly chopped
1qt (liter) chicken stock
salt and freshly ground black pepper
3⁄4 cup heavy cream
1 tbsp fresh lemon juice
olive oil, to drizzle

Method:
1 Melt the butter in a large saucepan over medium-low heat. Add the onion and cover. Cook, stirring occasionally, about 10 minutes, or until tender.

2 Meanwhile, trim the watercress and pluck off the leaves. Add the watercress stems to the pot with the pears and stock. Bring to a boil over high heat.

3 Cover and simmer gently for 15 minutes, or until the pears are tender. Season with salt and pepper. Reserving a few watercress leaves for garnish, purée the soup and watercress leaves in a blender. Add the cream and lemon juice, and adjust the seasoning.

4 Serve hot, garnished with watercress leaves. PrePare ahead The soup can cooled, covered, and refrigerated up to one day.

Watercress and pear soup recipe