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Watercress soup with cheddar toasties
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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
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Ingredients
Metric
Imperial
Watercress soup
- oil, to fry
- 1 small onion, sliced
- 2 garlic cloves, sliced
- 1 large potato, thinly sliced
- 1000ml of vegetable stock
- 3 bunches of watercress, large, washed
- Cornish sea salt to taste
- black pepper, freshly ground, to taste
Cheddar and ham toasties
- 225g of cheddar, room temperature
- 1/2 tsp English mustard
- 1 tsp Worcestershire sauce
- 1 pinch of cayenne pepper
- Cornish sea salt to season
- 1 tbsp of single cream
- 8 slices of white bread
- 4 slices of honey roast ham
- oil, to fry
SAVE RECIPE
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
- 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
First published in 2015
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