Watercress Soup Recipe With Cheddar Toasties - Great British Chefs

Ingredients

• oil, to fry
• 1 small onion, sliced
• 2 garlic cloves, sliced
• 1 large potato, thinly sliced
• 1000ml of vegetable stock
• 3 bunches of watercress, large, washed
• Cornish sea salt to taste
• black pepper, freshly ground, to taste
• 225g of cheddar, room temperature
• 1/2 tsp English mustard
• 1 tsp Worcestershire sauce
• 1 pinch of cayenne pepper
• Cornish sea salt to season
• 1 tbsp of single cream
• 8 slices of white bread
• 4 slices of honey roast ham