Recipe: Pea Soup with Watercress, Radishes & Sbrinz Cheese

Pea Soup with Watercress, Radishes & Sbrinz Cheese

  • Servings: 4
  • Difficulty: easy
  • Print

A fresh spring soup with a Swiss cheese that can be thrown together for a weeknight supper. Serve with some crusty bread.

Allergens: milk


  • 2 shallots, roughly chopped
  • 1 garlic clove, finely chopped
  • 2 teaspoons olive oil
  • 3 1/2 cups (500 grams) frozen peas
  • 2 1/2 cups (about 600 ml) vegetable broth
  • 1/4 cup (30 ml) light cream
  • fresh watercress
  • thinly sliced radishes
  • Sbrinz cheese (or Parmesan), thinly sliced or grated
  • plain yogurt
  • salt and pepper, to taste


  1. In a medium saucepan, add 2-3 teaspoons of olive oil. Add the chopped shallots and garlic and cook for a few minutes over medium high heat until they become softened and slightly transparent.
  2. Add the peas and vegetable broth to the saucepan. Bring to a boil, reduce heat and simmer for about 2-4 minutes until cooked.
  3. Use an immersion or stand-up blender to blend the peas and broth into a smooth, liquid texture.
  4. Stir in the cream and warm the soup over medium high heat.
  5. Ladle the soup into bowls and carefully lay the toppings on the surface of the soup: watercress, radishes, Sbrinz and yogurt. Season with salt and pepper and serve immediately.

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