Watercress soup with crumbled goats cheese and herb infused croutons

That just sounds and tastes great and it is super easy to cook. Just fry one small onion in a little olive oil, add the watercress, stock and cooked potatoes and you are almost done.

 

 

Level: Easy | Time: 30 minutes | serves 2-4

Ingredients

A little bit of olive oil

1 small onion, peeled and cut into small pieces

4 medium-sized potatoes, peeled and cooked

250 grams of fresh watercress

450 ml of chicken or vegetarian stock

Salt and Pepper to taste

Goat’s cheese

For the croutons: bread, garlic and herbs

 

 

Preparation

1. Add a little bit of olive oil to a small pot and fry the onion on a low heat until translucent.
2. Add the stock, watercress and the cooked potatoes to the pot and cook together for 5 minutes.
3. Meanwhile you can prepare the croutons. To do that, cut you bread or toast in small pieces and fry in a pan with a little olive oil, some herbs (such as herbs de province) and some garlic. Roast until the croutons have a nice colour and have absorbed the great garlic and herb flavour.
4. Take the soup off the heat and blend in a food processor until smooth.
5. To serve, add the soup to a bowl and garnish with the crumbled goats cheese and some croutons.

Read Full Post »