Pear, Potato and Watercress Soup
Serves: 4
Cost Cutting Eco Friendly Freezes Well Quick Make
This is the perfect dish if time is not on your side!
Ingredients:
1 tbsp olive oil1 medium potato, peeled and diced
500g pears, peeled, cored and diced
1 lt vegetable stock
2 x 85g bags watercress
100ml single cream
60g hazelnuts, chopped
[hd]For the crostini[/hd]
4 slices French stick
50g goat’s cheese, sliced into 4 rings
method:
- Heat the oil in a large pan and add the potato and pears. Cook over a low heat for five minutes, stirring, then add the stock and bring to the boil. Reduce the heat and simmer for 20 minutes
- Add the watercress and cream and cook for a further two minutes. Blend until smooth and season to taste. Add half the chopped hazelnuts.
- To make the crostini, lightly toast the French stick slices on both sides, top each with a slice of goat’s cheese and grill for two minutes until the cheese just begins to melt. To serve, ladle the soups into warmed bowls, top with a crostini and scatter the remaining chopped hazelnuts over the top.
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