Watercress soup recipe

• 1 splash oil to fry
• 1 small onion, sliced
• 2 garlic cloves, sliced
• 1 large potato, thinly sliced
• 1 l (1.8pints) vegetable stock
• 3 large bunches washed watercress
• 1 pinch sea salt & fresh ground pepper
• 225 g (7.9oz) cheddar cheese
• 0.5 tsp English mustard
• 1 tsp Worcestershire sauce
• 1 pinch of cayenne
• 1 pinch of sea salt
• 1 tbsp single cream
• 8 slices white bread
• 4 slices honey roast ham
• 1 splash oil, to fry

1. Put some oil in a saucepan and lightly fry the onion and garlic for about 1 minute with no colour.
2. Add the sliced potato and cover with vegetable stock.
3. Simmer until the potato is cooked and transfer to a blender.
4. Place a frying pan on the heat and add a little oil.
5. Put the watercress in the frying pan and quickly fry to wilt.
6. Add the watercress to the soup base in the blender and blend for 3 minutes or until smooth.
7. Season to taste.
8. Chill the soup over ice to retain the green colour.
9. Place in the fridge until required.
10. For the toasties (optional): To make the filling, take your cheese out of the fridge 1 hour before use.
11. Place all the ingredients in a processor and blitz until smooth.
12. If you find it is a little dry, add more single cream.
13. Spread the cheese mix onto the bread and place a slice of ham on top, finish with another slice and trim off the crusts.
14. To finish the toasties, heat a frying pan with enough oil to coat the base.
15. Fry the toasties on both sides until golden brown.
16. Place the toasties on kitchen paper and then cut into soldiers.

oil, onion, garlic, potato, l, bunches washed watercress, salt, cheddar cheese, mustard, worcestershire sauce, cayenne, salt, cream, white bread, honey, oil

Taken from www.lovefood.com/guide/recipes/17646/watercress-soup-recipe (may not work)