Watercress and goats’ cheese soup with herbed croûtons

Serves: 4

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 1 tablespoon(s) olive oil
• 1  onion, chopped
• 300 gram(s) potatoes, cooked and cut into chunks
• 250 gram(s) fresh watercress
• 900 ml (1½pt) vegetable stock
• 100 gram(s) (3½oz) soft goats' cheese, roughly crumbled
• Single cream, for drizzling
• For the croûtons
• 2  thick slices of day-old rustic country bread (crusts removed)
• 2 tablespoon(s) chopped fresh chives
• 2 tablespoon(s) olive oil

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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