Watercress and Goats Cheese Soup.


Posted by Stephanie Cartwright-randle | Posted in Farmhouse Recipes | Posted on 31-01-2014

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Cooking oil
2 large Potatoes
1 Onion
2-3 pints of Chicken Stock
1 Bag of Watercress
Salt and Pepper
1 small tub of double cream
Goat’s cheese


Peel and cut the potatoes as if you were making mash, peel and chop the onion into large chunks. Heat the oil in a roomy saucepan and gently fry the potato and onion until the onion becomes translucent.

Add the Chicken stock and some salt and pepper to taste to the saucepan, making sure that the potato and onion is generously covered. Bring to the boil and simmer until the potato is soft, about twenty minutes.

Take the saucepan off the heat and stir in the watercress leaving it to wilt into the hot liquid.

Blend the soup until smooth, (I use a hand blender and don’t worry too much if I find the occasional lump of potato in my soup!)

(If making the soup in advance allow to cool and it will keep for a couple of days in the fridge or will freeze, I find empty plastic four pint milk cartons just about the correct size for storing the soup.) When you are ready to serve the soup, reheat it to just about to boil, stir in the pot of cream and check the seasoning.

Serve into warmed soup bowls and scatter some goat’s cheese over the soup.

Serve with warm crusty rolls and butter.


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