Watercress soup with goat’s cheese

Name: Watercress soup with goat’s cheese
Yield: Serves 4–6
Cuisine: British
Ingredients: 1 tbsp vegetable or corn oil; 1 tbsp vegetable or corn oil; 1 leek, trimmed, roughly chopped and rinsed; 1 small floury potato, about 75–100 g (3–3½ oz), peeled and diced; 1.2 litres (2 pints) vegetable stock; 100 g (3½ oz) fresh soft English goat’s cheese; sea salt and pepper; sea salt and pepper; 250 g (9 oz) watercress, washed

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

This fresh-tasting soup is a great way to appreciate the taste of watercress. Brief cooking and quick chilling are essential to preserve the delicate flavour.

Ingredients

250 g (9 oz) watercress, washed
1 tbsp vegetable

Europe
United Kingdom
Vegetarian
Gluten-free
Soup

Method

Cut the main stalks from the watercress and reserve. Heat the oil in a pan, add the leek and potato, cover and cook gently for about 10 minutes until soft, without allowing them to colour. Add the vegetable stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes, then add the watercress stalks and simmer for another 5 minutes.
Remove fro