メアリー・マッカートニーさんのインスタグラム写真 - (メアリー・マッカートニーInstagram)「Eat your colours. This vibrant pea and watercress soup fits the bill! X Mary SERVES 6 Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS For the soup: 2 tablespoons light olive oil or vegetable oil 2 medium white onions, roughly chopped 2 cloves garlic, roughly chopped 1 medium potato, roughly chopped 1 teaspoon dried mixed herbs 1 litre vegetable stock 400g peas (fresh or frozen) 75g watercress, washed pinch sea salt and freshly ground black pepper, to taste For the croutons: 2 slices wholemeal sandwich bread, or other sliced bread of your choice Butter of your choice for the bread METHOD Heat the oil in a large saucepan over a medium heat and sauté the onions, garlic and potato for 4 minutes. Stir in the mixed herbs and vegetable stock, bring to the boil, then turn down the heat and simmer gently for 10 minutes. Add the peas to the pan, bring back up to a gentle simmer and cook for a further 10 minutes, then turn off the heat. Stir in the watercress, then whizz with a stick blender to create a vibrant green, smooth soup. (Or you can leave to cool slightly and then pour all the ingredients into a blender or food processor before blending.) Add a pinch of sea salt and black pepper to taste. To make the croutons, heat a medium frying pan and lightly butter each side of the bread. Fry on each side until golden and crisp. Turn off heat, and chop into bite size croutons, to scatter on top of your soup when serving.」5月3日 16時40分