Name: Watercress soup with blue cheese & cashew pastries
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 1 sheet ready-rolled puff pastry thawed, (half a 425g pack); milk to glaze; 50g Danish blue cheese crumbled; 50g cashew finely chopped; 1 large onion finely chopped; 25g butter; 1 large potato peeled and cubed; 450ml milk; 600ml chicken stock; 2 x bags watercress

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Watercress soup with blue cheese & cashew pastries

Watercress soup with blue cheese & cashew pastries

Sara Buenfeld

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Serves 6

Easy

Total time: 40 mins

Ready in 40 minutes

A star rating of 5 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

1 sheet ready-rolled puff pastry

thawed, (half a 425g pack)
milk

to glaze
50g Danish blue cheese

crumbled
50g cashew

finely chopped

For the soup

1 large onion

finely chopped
25g butter
1 large potato

peeled and cubed
450ml milk
600ml chicken

stock
2 x bags watercress

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Nutrition: per serving

kcal321
fat20g
saturates8g
carbs27g
sugars0g
fibre2g
protein10g
salt1.06g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, April 2005

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A star rating of 5 out of 5.3 ratings

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