Watercress soup with goat's cheese croûtes

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• elliepuk

  05 November 2007

  elliepuk commented on this recipe

  this recipe is delicious!

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• Karen

  09 February 2008

  Karen commented on this recipe

  I only did half the quantity using the watercress from my organic veg box. A very light tasty soup, the goats chees made it special.

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• Leemuncaster

  11 May 2008

  Leemuncaster rated and commented on this recipe

  

  The goats cheese compliments the soup perfecly. For extra flavour I added a couple of sprigs of mint to the stock while the potatoes were cooking.

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• froggi

  12 May 2008

  froggi commented on this recipe

  ? WHAT IS THE VOLUME OF VEGETABLE OR CHICKEN STOCK REQUIRED FOR THIS RECIPE, IT DOESNT APPEAR TO STATE ON INGREDIENTS LIST ? REGARDS FROGGI

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• Recipies

  18 July 2008

  Recipies rated this recipe

  

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• Olly

  19 May 2009

  Olly rated and commented on this recipe

  

  Had a bag of watercress left over and looked to Good food for inspiration as usual, made this soup for lunch, took next to no time and was delicious, will make again and have even got enough left over to take to work for lunch tomorrow !!!

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• leo

  25 November 2009

  leo rated and commented on this recipe

  

  Made this originally for my daughter who has not been well. Did'nt think it would be that tasty. Followed the recipe but did'nt put the croutes on top. What a cracker of a soup. The taste was lovely! Have made the recipe several times now and everybody likes it's lovely peppery taste. Would recommend it to all.

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• Achiel

  16 May 2010

  Achiel commented on this recipe

  Instead of the cream I used 2 tablespoons of extra light Philadelphia cheese. Creamy, delicious and usefull when on a diet.

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• NathalieM

  02 March 2011

  NathalieM commented on this recipe

  Can you make this soup in advance and reheat or is this a 'make just before you serve' soup?

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• bettyabout

  16 June 2011

  bettyabout rated this recipe

  

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• Good Food

  05 July 2011

  Good Food rated and commented on this recipe

  

  Absolutely delicious!! I only made it for two however, I ate the lot!

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• Jaytee

  06 September 2011

  Jaytee rated and commented on this recipe

  

  Delicious. Tried this for the first time to use up excess watercress. Only had camembert rather than goats cheese. It will definitely be a favourite for a light lunch or dinner party starter.

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• shedley

  01 August 2012

  shedley rated and commented on this recipe

  

  This soup was fantastic. Cooked the onion and garlic in olive oil and didn't add the cream to make it lighter and it was still gorgeous - even the kids ate it and asked for more once they got over the colour! Used chedder on the croutes and it was nice but don't think they were needed, the soup is great on its own.

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• katjon

  16 October 2012

  katjon rated and commented on this recipe

  

  Fantastic

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Ingredients

• 1 onion , roughly chopped
• 1 clove garlic , crushed
• 25g butter
• 1 potato , peeled and cubed
• 1l vegetable or chicken stock , fresh, cube or concentrate
• 250g watercress , any really woody stalks removed
• small baguette
• 100g goat's cheese
• 4 tbsp double cream

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes

Vegetarian

Ingredients

• 1 onion , roughly chopped
• 1 clove garlic , crushed
• 25g butter
• 1 potato , peeled and cubed
• 1l vegetable or chicken stock , fresh, cube or concentrate
• 250g watercress , any really woody stalks removed
• small baguette
• 100g goat's cheese
• 4 tbsp double cream

318 kcalories, protein 10.4g, carbohydrate 28.6g, fat 18.7 g, saturated fat 10.4g, fibre 3.8g, salt 1.3 g

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