Vibrant green & peppery watercress soup with mini creamy cheese & ham toasties
Heat the oil in a large saucepan. Finely slice the onion and garlic and saute for 5 minutes. Meanwhile peel and finely slice the potato, add to the pan with the onions. Wash the watercress, cut off the stalks, roughly chop and add to the pan. Keep the leaves for later. After 1 minute pour in the vegetable stock, bring to the boil and simmer for approximately 10 minutes until the potato is cooked. Add the leaves and simmer for 30 seconds then pour into a blender and blitz until smooth. Season to taste, pass through a chinois and place over ice to cool down as quickly as possible.
Place the cream, mustard, cheddar and worcestershire sauce in a food processor and blend until smooth. Spread the mix onto 3 slices of bread and place a slice of ham on each one. Sandwich together with the remaining 3 slices and press down firmly and trim off the crusts. Heat the oil in a large frying pan and fry the sandwiches until golden brown. Leave to rest for 3 minutes before cutting each one into 4 equal sized triangles.
Reheat the soup and spoon into bowls. Serve with 2 triangle toasties per bowl.
«Chilling the soup as quickly as possible over ice will retain its beautiful green colour. »