Creamy Spring Soup With Goats Cheese Prosciutto Toasts Recipes

CREAMY SPRING SOUP WITH GOAT'S CHEESE & PROSCIUTTO TOASTS

Steps:

• Heat the oil in a large pan. Add the onion and fennel and fry gently for 10 mins or until softened but not coloured. Add the asparagus, garlic and fennel seeds and stir everything around in the pan for another 1-2 mins. Pour in the vegetable stock, season, and cover with a lid. Leave on a gentle simmer (but for no longer than 5 mins) while you prepare the toasts.
• Heat the grill. Put the ciabatta slices on a baking tray and drizzle with a little oil. Pop the bread under the grill for 2-3 mins each side or until golden and crisp. Remove the toasts and rub the garlic clove over each piece of toast.
• Add the peas to the soup, bubble for 1 min to defrost the peas, then remove the pan from the heat and add most of the watercress, the herbs and the double cream. Use a hand blender to blitz it to a smooth, creamy consistency. Check the seasoning - you will need to be quite generous.
• Spread each piece of toast with a little goat's cheese, then top with a slice of ruffled prosciutto, a dollop of pesto and a few small sprigs of watercress. Finally, drizzle over a little olive oil. Serve the toasts alongside the soup, with a bowl of pesto on the side.

GOAT CHEESE TOASTS

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
• Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

CREAMY SPRING SOUP WITH GOAT'S CHEESE & PROSCIUTTO TOASTS

Steps:

• Heat the oil in a large pan. Add the onion and fennel and fry gently for 10 mins or until softened but not coloured. Add the asparagus, garlic and fennel seeds and stir everything around in the pan for another 1-2 mins. Pour in the vegetable stock, season, and cover with a lid. Leave on a gentle simmer (but for no longer than 5 mins) while you prepare the toasts.
• Heat the grill. Put the ciabatta slices on a baking tray and drizzle with a little oil. Pop the bread under the grill for 2-3 mins each side or until golden and crisp. Remove the toasts and rub the garlic clove over each piece of toast.
• Add the peas to the soup, bubble for 1 min to defrost the peas, then remove the pan from the heat and add most of the watercress, the herbs and the double cream. Use a hand blender to blitz it to a smooth, creamy consistency. Check the seasoning - you will need to be quite generous.
• Spread each piece of toast with a little goat's cheese, then top with a slice of ruffled prosciutto, a dollop of pesto and a few small sprigs of watercress. Finally, drizzle over a little olive oil. Serve the toasts alongside the soup, with a bowl of pesto on the side.

SWEET AND SAVORY PROSCIUTTO ROLL-UPS

Steps:

• Lay prosciutto slices on a large cutting board.
• Place goat cheese into a small bowl and mix until creamy and spreadable. Lightly spread goat cheese on each slice of prosciutto. Top with a thin layer of fig preserves and sprinkle with crushed pine nuts.
• Starting from one end, roll each prosciutto slice up into a tube. Place on a small platter and serve.

CREAMY CAULIFLOWER & GOAT CHEESE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes., Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly., Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives, lemon peel, dill and croutons.