Watercress Soup with Classic Cheddar Toasties
Over a year ago
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Ingredients
- 1 small onion, sliced
- 1 garlic cloves, sliced
- Oil to fry
- 1 large potato, thinly sliced
- 1 litre vegetable stock
- 3 large bunches washed watercress
- Cornish sea salt & fresh ground pepper
- 225g Davidstow Classic Cheddar Cheese
- ½ tsp English mustard
- 1 tsp Worcestershire sauce
- pinch of cayenne
- pinch of Cornish sea salt
- 1 tbsp single cream
- 8 slices white bread
- 4 slices honey roast ham
Accompaniment
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Method
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1
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.
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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