Cheshire Mobile Kitchen recipe ...
Method for soup:
Place the stock into a large pan and bring to the boil.
Add the potatoes and simmer for 5 minutes before adding the carrots and leeks.
Simmer for another 5 minutes then add the oats and cook for 5 minutes.
Using a potato masher, mash the vegetables down in the pan.
Add the cheeses and check the seasoning – cook for another few minutes then ladle into bowls.
Top with a few slices of leek and watercress leaves.
Method for sarnie:
Place the bread onto a board, and spread the butter thinly over each slice.
Layer the cheese over half the slices then place a non cheesed slice on top of each cheese slice to make a sandwich.
Cut the crusts off from each round and cut in half.
Heat a frying pan until medium hot then add the olive oil and some of the remaining butter.
Add the sandwiches and fry on each side for 1-2 minutes until golden brown and the cheese is starting to melt.
Flip and cook on the other side until equally golden.
Remove from the pan and cut into squares.
Serve with the soup.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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