Mini cheese-on-toasts meet a soup classic!
(12 votes)
Cook: 1 Hour
Serves: 4
Price: 79p per serving
Nutritional Information
Each 560g serving contains
Energy
1523kj
364kcal
1523kj
364kcal
18%
Fat
11.8g
11.8g
Med
17%
17%
Saturates
6.7g
6.7g
Med
34%
34%
Sugars
5.6g
5.6g
Med
6%
6%
Salt
1.57g
1.57g
High
26%
26%
of your reference intake.
Typical energy values per 100g:
272kj/65kcal
Typical energy values per 100g:
272kj/65kcal
Ingredients
20g butter
4 leeks, washed and roughly chopped
2tsp dried tarragon
2 potatoes, peeled and chopped
2 reduced-salt vegetable stock cubes
50g watercress
4 slices baguette
½tsp Dijon mustard
100g Asda Camembert
Method
1
Melt butter in a large pan over a medium heat. Add leeks and dried tarragon. Cover and cook for 10 mins until softened.
2
Add potatoes, reduced-salt vegetable stock cubes and 900ml boiling water. Bring to the boil, cover with the lid, then simmer for 45 mins until the potato is cooked.
3
Add watercress to the soup, simmer for 3 mins, then blend until smooth.
4
Meanwhile, preheat the grill to high. Toast slices baguette until crisp and golden. Spread each slice with Dijon mustard. Slice Camembert into 4 and put a piece on top of each baguette slice. Grill until the cheese is bubbling.
5
Divide the soup between 4 bowls and top each one with a cheesy crouton. Sprinkle with freshly ground black pepper to serve.