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5:2 Diet Watercress Soup with Quail Eggs

 Allergy Egg, Milk 
Dietary Vegetarian Soup
 Serve Hot
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch, Soup
Servings: 2

Ingredients

  • 1 Medium Shallot
  • 1 bunch Watercress
  • 500 ml Stock
  • 1 tablespoon Philadelphia Lightest
  • 2 Quail Eggs
  • 1 drizzle Olive Oil

Instructions

  • Wash the watercress and remove the leaves. Put them to one side.
  • Finely chop the shallot and put it into a heavy-based pan with the oil. Soften over a moderate heat till they are translucent and the edges have just started to turn golden.
  • Pour in the stock and add the watercress stems. Cook for about 20 minutes till they are soft, if necessary topping up with a little water
  • Blitz and, if you want a 'perfect' soup, pass the mixture through a sieve.
  • Return to the pan and add the roughly chopped leaves. Cook for a further 2-3 minutes.
  • Add the Philadelphia cheese and blitz again for a few seconds. Taste and season with salt and pepper as necessary
  • Serve garnished with one chopped quail egg per bowlful