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Watercress soup with cheddar toasties

Watercress soup with cheddar toasties

Watercress soup with cheddar toasties

PT25M

Why not try?

1
To make the watercress soup, put some oil in a saucepan and lightly fry the onion and garlic for about 1 minute before they begin to colour
  • oil
  • 1 small onion
  • 2 garlic cloves
2
Add the sliced potato and cover with vegetable stock. Simmer until the potato is cooked and transfer to a blender
  • 1 large potato
  • 1000ml of vegetable stock
3
Place a frying pan on the heat and add a little oil. Put the watercress in the frying pan and quickly fry to wilt
  • 3 bunches of watercress
  • oil
4
Add the watercress to the soup base in the blender and blend for 3 minutes or until smooth. Season to taste
5
Chill the soup over ice to retain the green colour. Place in the fridge until required
6
To make the filling for the cheese and ham toasties, place the cheddar cheese, English mustard, Worcestershire sauce, cayenne pepper and single cream in a processor and blitz until smooth. If you find it is a little dry, add more single cream. Season with salt to taste
  • 1 tbsp of single cream
  • 1 pinch of cayenne pepper
  • Cornish sea salt to taste
  • 1 tsp Worcestershire sauce
  • 1/2 tsp English mustard
  • 225g of cheddar, room temperature
7
Spread the cheese mix onto the bread and place a slice of ham on top, finish with another slice and trim off the crusts
  • 4 slices of honey roast ham
  • 8 slices of white bread
8
To finish the toasties, heat a frying pan with enough oil to coat the base. Fry the toasties on both sides until golden brown. Place the toasties on kitchen paper and then cut into soldiers
  • oil

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Watercress soup with cheddar toasties

 
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