Watercress Soup with Mini Cheese and Chive Scones

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Recipe by Cook Vegetarian
Serves 6
Ready in 30 to 60 mins

Ingredients

  • 1 tbsp olive oil
  • 1 large leek, finely chopped
  • 2 garlic cloves, crushed
  • 2 potatoes, peeled and diced
  • 600ml hot vegetable stock
  • 450ml Gold Top milk
  • 250g watercress
  • salt and pepper

How To Cook

  1. Heat the oil in a deep pan and fry the leek and garlic for about five minutes over a low heat until soft.
  2. Add the diced potato and stock then bring to the boil. Reduce the heat, cover and simmer for 20 minutes until the potato is tender.
  3. Pour in the milk and bring back to the boil. Add the watercress and cook for a minute or two so it wilts but still retains its colour. Season with a little salt and pepper. Pour into a food processor and blend until smooth. Ladle into hot mugs or bowls and if you like, garnish with chives.
  4. To make the scones, preheat the oven to 200C/400F/Gas 6. Sift 200g self-raising flour into a bowl, add 60g butter cubes and mix until it resembles fine breadcrumbs. Stir in 60g grated veggie Cheddar and 1 tbsp chopped chives. Add 100ml Gold Top milk plus 1 tsp mustard and mix to a dough. Knead lightly but do not over mix. Roll out to a 2cm thickness and cut out rounds. Place on a baking sheet, brush with a little more milk, and bake for 15-18 minutes until golden and risen.
    5. www.gold-top.co.uk
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Watercress Soup with Mini Cheese and Chive Scones
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 30 to 60 mins
    Ingredients
  • 1 tbsp olive oil
  • 1 large leek, finely chopped
  • 2 garlic cloves, crushed
  • 2 potatoes, peeled and diced
  • 600ml hot vegetable stock
  • 450ml Gold Top milk
  • 250g watercress
  • salt and pepper
    How to Cook
  1. Heat the oil in a deep pan and fry the leek and garlic for about five minutes over a low heat until soft.
  2. Add the diced potato and stock then bring to the boil. Reduce the heat, cover and simmer for 20 minutes until the potato is tender.
  3. Pour in the milk and bring back to the boil. Add the watercress and cook for a minute or two so it wilts but still retains its colour. Season with a little salt and pepper. Pour into a food processor and blend until smooth. Ladle into hot mugs or bowls and if you like, garnish with chives.
  4. To make the scones, preheat the oven to 200C/400F/Gas 6. Sift 200g self-raising flour into a bowl, add 60g butter cubes and mix until it resembles fine breadcrumbs. Stir in 60g grated veggie Cheddar and 1 tbsp chopped chives. Add 100ml Gold Top milk plus 1 tsp mustard and mix to a dough. Knead lightly but do not over mix. Roll out to a 2cm thickness and cut out rounds. Place on a baking sheet, brush with a little more milk, and bake for 15-18 minutes until golden and risen.
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