Watercress soup with mini cheese and chive scones

Method

1. Heat the oil in a deep pan and fry the leek and garlic for about 5 minutes, over a low heat, stirring occasionally, to soften but not brown, the leek.
2. Add the diced potato and stock and bring to the boil. Reduce the heat, cover and simmer for 20 mins until the potato is tender.
3. Pour in the milk and bring back to the boil. Add the watercress and cook for a minute or two for it to wilt but still retain its colour. Season with a little salt and black pepper. Pour into a food processor and blend until smooth.
4. Ladle into hot mugs or bowls. Garnish with chives if you like.
5. To make 10-13 mini cheese and chive scones:
6. Set the oven to Gas Mark 6/200°C. Sift 200g (7oz) self-raising flour into a bowl, add 60g (2oz) butter cut into small pieces. Mix them in then rub them in with your fingertips until the mixture resembles fine crumbs. Stir in 60g (2oz) grated mature Cheddar cheese and 1 rounded tablespoon fresh chopped chives.
7. Stir in 100ml (about 7tbsp) milk with 1 tsp ready-made mustard and mix to a dough with a round-bladed knife, to form a rough ball. Knead the dough very lightly on the work surface dusted with flour. Do not overwork the dough. Press or roll out to 1.5cm-2cm (¾ inch) thick and cut out rounds using a 4.5-5 cm (1¾-2 inch) cutter. Gather scraps of dough and make more scones.
8. Place them on a baking sheet. Brush the tops with a little milk and sprinkle with 15g (½oz) finely grated cheddar. Bake for 15-18 mins until risen and golden. Serve warm with the soup.
9. To make chicken stock
10. Put the carcass from a roast chicken in a large deep pan. Add an unpeeled, quartered onion, 1 large carrot and 1 celery stick (cut into chunks), 2 bay leaves, a few thyme sprigs, about 8 black peppercorns, a teaspoon of salt and 2 ltr (3¾ pints) cold water.
11. Bring to the boil, then simmer, half-covered for 2 hrs. Cool for half an hour, strain off the bones and vegetables and discard them.
12. Cool the stock quickly. Use in soups, stews and risottos.

To make 10-13 mini cheese and chive scones: 1. Set the oven to Gas Mark 6/200°C. Sift 200g (7oz) self-raising flour into a bowl, add 60g (2oz) butter cut into small pieces. Mix them in then rub them in with your fingertips until the mixture resembles fine crumbs. Stir in 60g (2oz) grated mature Cheddar cheese and 1 rounded tablespoon fresh chopped chives. 2. Stir in 100ml (about 7tbsp) milk with 1 tsp ready-made mustard and mix to a dough with a round-bladed knife, to form a rough ball. Knead the dough very lightly on the work surface dusted with flour. Do not overwork the dough. Press or roll out to 1.5cm-2cm (¾ inch) thick and cut out rounds using a 4.5-5 cm (1¾-2 inch) cutter. Gather scraps of dough and make more scones. 3. Place them on a baking sheet. Brush the tops with a little milk and sprinkle with 15g (½oz) finely grated cheddar. Bake for 15-18 mins until risen and golden. Serve warm with the soup. To make chicken stock 1. Put the carcass from a roast chicken in a large deep pan. Add an unpeeled, quartered onion, 1 large carrot and 1 celery stick (cut into chunks), 2 bay leaves, a few thyme sprigs, about 8 black peppercorns, a teaspoon of salt and 2 ltr (3¾ pints) cold water. 2. Bring to the boil, then simmer, half-covered for 2 hrs. Cool for half an hour, strain off the bones and vegetables and discard them. 3. Cool the stock quickly. Use in soups, stews and risottos. Top tip: If freezing the stock, you can boil it up for another 15—20 mins to reduce it to a concentrate. Cool, pour into tubs leaving at least 2.5 cm (1 inch) gap at the top for expansion. Seal, label and freeze. Use within 3 months. Thaw overnight in the fridge or from frozen in the microwave or in a pan. www.gold-top.co.uk

By Andrea Mann