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Watercress & pea soup with goat's cheese croutes
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15g unsalted butter
400g pack trimmed leeks (about 3 medium), sliced
300g frozen garden peas
500ml Cooks’ Ingredients Vegetable Stock
150ml whole milk
100g pack watercress
Finely grated zest ½ lemon, and 1-2 tbsp juice
1 tsp clear honey
1 half ciabatta
150g pack essential French Soft Goat’s Cheese
1. Preheat the oven to 200ºC, gas mark 6. Heat the butter in a large saucepan over a medium heat and, when foaming, add the leeks and a pinch of salt. Cover with a lid and sweat, stirring occasionally, for 5-6 minutes until wilted but still vibrant green.
2. Remove the lid and stir in the peas, stock and milk. Bring to a gentle simmer and cook for 2-3 minutes. Transfer to a blender (or use a handheld stick blender), add the watercress, lemon juice and honey, and blend until smooth. Check the seasoning, adding salt, pepper and lemon juice to taste. Add a splash of water to loosen if needed.
3. Meanwhile, bake the ciabatta in the oven for 8-10 minutes according to the pack instructions. Tip the goat’s cheese into a bowl and mix with the lemon zest and a generous grind of black pepper. Cut the ciabatta into 8 slices, discarding the ends, and top with the cheese. Serve immediately with the soup, reheating it gently in the pan first if needed.
Typical values per serving:
This recipe was first published in May 2019.