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Watercress and goats’ cheese soup with herbed croûtons
Ingredients
1tbsp olive oil
1 onion, chopped
300g (11oz) potatoes, cooked and cut into chunks
250g (9oz) fresh watercress
900ml (1½pt) vegetable stock
100g (3½oz) soft goats' cheese, roughly crumbled
Single cream, for drizzling
For the croûtons
2 thick slices of day-old rustic country bread (crusts removed)
2tbsp chopped fresh chives
2tbsp olive oil
A tasty filling soup that works well as a starter or a light lunch
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Method
1 Preheat oven to 180ºC/160°C fan/Gas 4. Heat the oil in a pan and sauté the onion for 10 minutes. Add the potatoes, watercress and stock. Bring to the boil, cover and simmer for 10 minutes. Purée or blend until smooth; season and keep hot.
2 Cut the bread into bite-sized pieces and place on a non-stick baking tray. Sprinkle over the chives and oil. Toss, spread out in a single layer and bake in the preheated oven for 10 minutes or until golden. Ladle the soup into bowls, crumble over the cheese and croûtons and drizzle with the cream.
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