Pear & Watercress Soup

1. Preheat oven to 350°F. Diagonally cut six 1/2-inch-thick slices of baguette for thin croutons. Brush the top side of the slices with olive oil and place on a baking tray. Bake for 6 minutes or until toasty and browned.

2. Meanwhile, peel, core and slice pears. You should have 3 1/2 to 4 cups. Heat butter in a large saucepan over medium heat until bubbly and browning. Add the shallots and cook 5 minutes or until soft. Add potatoes and pears and then pour in the broth.

3. Bring to a boil. Cover and simmer for 25 minutes. Set aside 6 to 8 watercress sprigs for garnish and add remaining watercress to the soup. Heat over medium heat for 5 minutes or until hot. Purée the soup in batches in a blender until smooth.

4. Return soup to the saucepan and stir in 1/2 cup of heavy cream. Heat until hot. Season to taste.

5. Top each crouton with goat cheese. Ladle soup into six bowls and drizzle remaining heavy cream around soup edges. Place a crouton in the middle and garnish with extra crumbles of goat cheese and a watercress sprig.