Creamy Watercress and Blue Cheese Soup

Creamy Watercress and Blue Cheese Soup

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A mouthwatering combination of blue cheese, garlic, herbs and cream make this soup a winner this summer.

  • Recipe serves2-4
  • Preparation time10 minutes
  • Cooking time10 minutes

Ingredients

  • 600 ml Water
  • 225 g Watercress, large stalks removed
  • 150 ml Cream
  • 1 KNORR Garlic and Herb Potato Bake
  • 150 g Blue cheese
  • Assorted herbs, to serve
  • 250 ml Croutons

Method

  • Pour water and KNORR Garlic and Herb Potato Bake contents into a pot.
  • Bring almost to the boil.
  • Add watercress to pot, simmer gently for 2-3 minutes or until tender.
  • Crumble the blue cheese into the pot, simmer for about 1 minute until cheese starts to melt.
  • Using a hand blender, purée soup until very smooth.
  • Return soup to pot and stir in cream.
  • Season with Robertsons salt and pepper to taste.
  • Sprinkle croutons on top of soup together with an extra swirl of cream.
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