Pureed peas and watercress

Put the thawed peas in a saucepan with the chicken stock, butter and salt.

Cover and bring to a boil.

When the peas are almost tender add the watercress, cover and cook four to five minutes until wilted.

Puree the peas and watercress in a blender.

Return the puree to the saucepan with a little butter and keep warm.