How To Make Watercress Soup with Blue Cheese & Cashew Pastries
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 bunch of watercress
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
- 1 cup of blue cheese, crumbled
- 1/2 cup of cashews, chopped
- 1 sheet of puff pastry
- 1 egg, beaten
Instructions
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In a large pot, sauté the onion and garlic until softened.
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Add the watercress and cook for an additional 2 minutes.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
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Using an immersion blender or regular blender, puree the soup until smooth.
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Return the soup to the pot and stir in the heavy cream. Season with salt and pepper.
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In a separate bowl, mix the blue cheese and cashews together.
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Roll out the puff pastry sheet and cut into small squares.
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Place a spoonful of the blue cheese and cashew mixture onto each puff pastry square.
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Fold the corners of the squares towards the center, creating a pastry parcel.
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Brush the pastries with the beaten egg.
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Bake the pastries in a preheated oven at 375°F (190°C) for 15 minutes, or until golden brown.
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Serve the watercress soup hot with the blue cheese and cashew pastries on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 22g
- Saturated Fat : 9g
- Cholesterol : 63mg
- Sodium : 970mg
- Total Carbohydrates : 22g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 9g
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