Watercress Soup with grilled cheese sandwiches
Friday, 04 November 2011
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Recipe from Soup, Glorious Soup by Annie Bell (Kyle Books, 2011)I love those diminutive, light introductions to finer lunches, and this soup is definitely a candidate for that. However it is the little grilled Cheddar sandwiches here that turns this into a complete meal starring a cheese that typically doesn't get enough respect.
Bring the stock to a boil in a small saucepan. Melt the butter in a large saucepan over medium heat, add the watercress and stir until it wilts. Add the potato slices and cook for a minute, then pour in the boiling stock and add some seasoning. Simmer the soup for 6 minutes, then process it in a blender with the parsley. Season to taste and serve with a dollop of crème fraîche or sour cream, accompanied by the grilled sandwiches, if desired (see below).
- 4½ cups chicken or vegetable stock
- 4 tablespoons unsalted butter
- 9 ounces watercress (3 good-sized bunches), leaves and fine stalks
- 10 ounces new potatoes, peeled and finely sliced sea salt, black pepper
- 1 ounce flat-leaf parsley, leaves and fine stalks
- crème fraîche or sour cream, to serve
Grilled Cheddar sandwiches
- unsalted butter for spreading
- 8 thin slices of white bread, cut from a small loaf
- 5 ½ ounces grated sharp Cheddar
- Dijon mustard
Butter the slices of bread on one side. Pair them into sandwiches with the cheese on the inside and the butter on the outside, spreading one of the unbuttered sides in the middle with mustard. These can be made in advance, in which case cover and refrigerate them.
To grill the sandwiches, heat a large pan (preferably non-stick) over high heat for several minutes. Add as many sandwiches as will fit, turn the heat down to medium-low and cook for 4-5 minutes on each side, or until golden and the cheese has melted. Prepare the rest in the same manner. Cut into little squares or triangles to serve.
Last Updated ( Monday, 07 November 2011 )