Roquefort and Watercress Soup


  • 8 large garlic cloves
  • 2 onions, chopped
  • 6 oz boiling potatoes, peeled and diced
  • 2 tbs canola oil
  • 5 cups vegetable stock
  • 2 bunches watercress
  • 6 oz roquefort cheese, crumbled
  • kosher salt and black pepper to taste
  • 1/4 cup light whipping cream
  • extra roquefort, crumbled for garnished


  • Put the unpeeled garlic cloves in a roasting pan and bake in a preheated 400 degree oven for about 25 minutes or until softened.
  • Heat the oil in a sauce pan and add the onions and cook until beginning to soften. About 5 minutes.
  • Add the potatoes and stock, cover and simmer until the potatoes are soft. About 20 minutes.
  • Remove the stems from the watercress, then stir in to the soup.
  • Bring to a boil and simmer for 1 minute.
  • Peel the garlic and  add t the soup.
  • Let the soup cool slightly, then add to a food processor or blender and puree until smooth, then return to the pan.
  • Reheat the soup gently, then stir in the Roquefort. Season with salt and pepper to taste.
  • Serve hot or cold, drizzled with a little cream and crumbled Roquefort.

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