Watercress Soup with Classic Cheddar Toasties
Over a year ago
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Ingredients
- 1 Small onion (sliced)
- 2 Garlic cloves (sliced)
- 1 Large potato (thinly sliced)
- 1 Litre Vegetable Stock
- 3 Large bunches washed watercress
- sprinkle Cornish sea salt and freshly ground pepper
- 225g Davidstow Classic Cheddar Cheese
- ½ tsp English mustard
- 1tsp Worcestershire sauce
- pinch Cayenne
- pinch Cornish sea salt
- 1 tbsp Single cream
- 4 Slices of honey roast ham
- drop Oil to fry
Accompaniment
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Description
This Soup is quite fiddly to make but well wortrh the effort. The soup is fresh and the toasties add a special zing to the dish. This is a great Sunday Night meal.
Method
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1
FOR THE SOUP:
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:
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.
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