Watercress soup with blue cheese & cashew pastries

Watercress soup with blue cheese & cashew pastries

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(1 ratings)

Ready in 40 minutes


Serves 6
Make-ahead lunch or a light starter - relaxed cooking for a laid-back weekend at home

Nutrition and extra info

Nutrition per serving

  • kcalories321
  • fat20g
  • saturates8g
  • carbs27g
  • sugars0g
  • fibre2g
  • protein10g
  • salt1.06g
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For the pastry

  • 1 sheet ready-rolled puff pastry, thawed, (half a 425g pack)
  • milk, to glaze



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g Danish blue cheese, crumbled
  • 50g cashew, finely chopped



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

For the soup

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large potato, peeled and cubed



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 450ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 600ml chicken stock



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 x 85g bags watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

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  1. Heat oven to 220C/fan 200C/gas 7 and grease 2 large baking sheets. Unravel the pastry, brush with milk and scatter half of it with the cheese and cashews. Fold the pastry over to sandwich the nut mixture and press down firmly. Cut into 16-18 thin strips along the longest length. Pick up each strip, twist a little, then lay slightly apart on baking sheets. Bake for 10 mins until golden. Lift onto a cooling rack as soon as they come out of the oven to stop them from sticking to the trays. They’ll last for a week in a tin. Return them the oven for a couple of mins to heat through.

  2. To make the soup, fry the onion in the butter in a large pan for 5 mins until starting to soften. Add the potato, then pour in the milk and stock. Bring to the boil then cover and lower the heat. Season and leave to simmer for 10 mins or until the potatoes are cooked.

  3. Pack the watercress into a blender or large food processor and pour over the hot potato mixture. Blend until smooth then return to the pan to reheat. Serve each portion in small bowls or cups with 2 of the pastries. The remainder can be eaten with drinks on another occasion.

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Comments (1)

mellyp41's picture
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I make this soup all the time - so quick and easy to do - takes 15 minutes tops!

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