Watercress soup recipe
by Nathan Outlaw | 2 comments | Print recipeTweet
Elegant, light, healthy and more-ish, watercress soup is a great option for lunch. Beef it up with cheddar toasties.
At a glance
- Cuisine English
- Recipe Type Soup
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 15 mins
- Serves 4 people
- 1 splash oil to fry
- 1 small onion, sliced
- 2 garlic cloves, sliced
- 1 large potato, thinly sliced
- 1 l (1.8pints) vegetable stock
- 3 large bunches washed watercress
- 1 pinch sea salt & fresh ground pepper
- 225 g (7.9oz) cheddar cheese
- 0.5 tsp English mustard
- 1 tsp Worcestershire sauce
- 1 pinch of cayenne
- 1 pinch of sea salt
- 1 tbsp single cream
- 8 slices white bread
- 4 slices honey roast ham
- 1 splash oil, to fry
- Put some oil in a saucepan and lightly fry the onion and garlic for about 1 minute with no colour. Add the sliced potato and cover with vegetable stock. Simmer until the potato is cooked and transfer to a blender.
- Place a frying pan on the heat and add a little oil. Put the watercress in the frying pan and quickly fry to wilt. Add the watercress to the soup base in the blender and blend for 3 minutes or until smooth.
- Season to taste. Chill the soup over ice to retain the green colour. Place in the fridge until required.
- For the toasties (optional): To make the filling, take your cheese out of the fridge 1 hour before use. Place all the ingredients in a processor and blitz until smooth. If you find it is a little dry, add more single cream.
- Spread the cheese mix onto the bread and place a slice of ham on top, finish with another slice and trim off the crusts. To finish the toasties, heat a frying pan with enough oil to coat the base.
- Fry the toasties on both sides until golden brown. Place the toasties on kitchen paper and then cut into soldiers.
Recipe provided by Davidstow
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