Watercress soup with cheddar toasties

Soup and toasties are a winning pair, and the flavour of brisk, peppery watercress marries well with the savoury flavours of cheddar cheese and ham. Nathan Outlaw's watercress soup recipe can easily be altered for vegetarian tastes by omitting the ham in the toasties and by ensuring the Worcestershire sauce used is vegetarian.

First published in 2015
share recipe:

Ingredients

Metric

Imperial

Watercress soup

Cheddar and ham toasties

Equipment

  • Food processor or blender

Method

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
2
Add the sliced potato and cover with vegetable stock. Simmer until the potato is cooked and transfer to a blender
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
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
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
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
First published in 2015
share recipe:

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Chip
Chip
Potato
Potato
Potato
Potato
Soup
Soup
Soup
Soup
Potato soup
Potato soup
Load more