GOAT CHEESE CROUTONS
Provided by Food Network
Number Of Ingredients 4
Steps:
- Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.;
WATERCRESS & CELERIAC SOUP WITH GOAT'S CHEESE CROUTONS
Feed your friends this simple freeze-ahead starter, topped with goat's cheese croutons for added crunch
Provided by Barney Desmazery
Categories Soup, Starter, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.
- To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat's cheese, then add a slice to each bowl with a sprig of watercress.
Nutrition Facts : Calories 255 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.71 milligram of sodium
COURGETTE, LEEK & GOAT'S CHEESE SOUP
This super-healthy vegetarian soup is low in calories and full of flavour. It's packed with three of your 5-a-day, plus folate, fibre, vitamin C and iron
Provided by Sara Buenfeld
Categories Lunch
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
- Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat's cheese and basil, then blitz again.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.
Nutrition Facts : Calories 304 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium
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