Ingredients
Vegetable Stock
4 ounces sugar snap peas, thinly sliced on the bias
2 carrots, cut into 1/8-inch rounds
Coarse salt and freshly ground pepper
1 cup canned chickpeas, drained and rinsed
1 cup watercress, large stems discarded
1/4 cup fresh basil, thinly sliced into ribbons
1/4 cup plus 3 tablespoons low-fat cottage cheese (3 1/2 ounces)
1/4 cup soft goat cheese (2 ounces)
2 scallions, thinly sliced
4 thin slices whole-wheat baguette or bread, toasted
Freshly ground pepper
Preparation
Make the soup: Bring stock to a gentle simmer in a medium saucepan. Add sugar snap peas and carrots, and simmer for 1 minute. Remove from heat, and season with 1 1/2 teaspoons salt and some pepper. Stir in chickpeas, watercress, and basil.
Make the toasts: Stir together cheeses and scallions. Spread onto toasts, and sprinkle with pepper. Serve soup with toasts.
