Creamy spring soup with goat's cheese & prosciutto toasts

Creamy spring soup with goat's cheese & prosciutto toasts

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 25 mins Cook: 30 mins


Serves 8
Asparagus, peas and watercress blend beautifully in this vibrant green soup with ciabatta toasts - serve as a starter or a light lunch

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal472
  • fat30g
  • saturates10g
  • carbs27g
  • sugars6g
  • fibre8g
  • protein20g
  • salt1.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, chopped



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

  • 1 fennel bulb, chopped
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 200g asparagus, woody ends and all, roughly chopped (save the pretty tips for another recipe, if you like)



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 garlic cloves, crushed
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1.2l vegetable stock
  • 450g frozen peas
  • 100g bag watercress, reserve some small leaves for the toasts



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

  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch mint, leaves picked and roughly chopped (or buy 1 large bunch and use half in the pesto, if making)



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100ml double cream

For the toasts

  • 1 large ciabatta, thickly sliced on an angle
  • drizzle of extra virgin olive or rapeseed oil, plus extra for serving
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 fat garlic clove, squashed
  • 150g pack soft goat's cheese
  • 6 slices prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 200g pesto, see recipe in tips or buy a good-quality fresh one



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.



  1. Heat the oil in a large pan. Add the onion and fennel and fry gently for 10 mins or until softened but not coloured. Add the asparagus, garlic and fennel seeds and stir everything around in the pan for another 1-2 mins. Pour in the vegetable stock, season, and cover with a lid. Leave on a gentle simmer (but for no longer than 5 mins) while you prepare the toasts.

  2. Heat the grill. Put the ciabatta slices on a baking tray and drizzle with a little oil. Pop the bread under the grill for 2-3 mins each side or until golden and crisp. Remove the toasts and rub the garlic clove over each piece of toast.

  3. Add the peas to the soup, bubble for 1 min to defrost the peas, then remove the pan from the heat and add most of the watercress, the herbs and the double cream. Use a hand blender to blitz it to a smooth, creamy consistency. Check the seasoning - you will need to be quite generous.

  4. Spread each piece of toast with a little goat's cheese, then top with a slice of ruffled prosciutto, a dollop of pesto and a few small sprigs of watercress. Finally, drizzle over a little olive oil. Serve the toasts alongside the soup, with a bowl of pesto on the side.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Minoo's picture
16th Apr, 2016
We really enjoyed this soup! It gently combines quality ingredients and the result is appropriately sublime. Would definitely make again if we have guests for a summer lunch.
14th May, 2015
Three words best sum up this soup: Bland; expensive; attractive! Did this for lunch today for friends, and to be honest scrub the soup and just offer up the toasties, they were so delicious. I reckon I spent circa £10 on this soup, I could've got an M & S dine in for the same money to include wine and a pud. I ended up with a very attractive pan of green, tasteless mush. It does say season generously and yes, that is an understatement. I added hot chilli powder, Chinese 5 spice, pepper, cayenne, raz el hamout etc. All of this followed by half a block of cheddar cheese (Don't ask me why) and that was the deal last something with a bit of taste. Such a waste of gorgeous fennel and asparagus. It did turn out OK in the end and was easy to cook, but not to be repeated.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?