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Recipe by olive magazine

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1. Cook the onion and garlic in the butter until softened. Add the potato and stock and simmer for 15 minutes. Drop in the watercress and wilt for a minute or 2 (you want the soup to be bright green) then transfer to a blender and blend until smooth.
2. Make the croûtes. Toast the slices of baguette, top them with the slices of goat's cheese, then toast again.
3. Pour the soup back in the pan and stir in the cream. Season well then pour into bowls and top with a couple of goat's cheese croûtes.

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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• 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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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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