Total Time
30mins
Prep 10 mins
Cook 20 mins

Here is a lovely soup recipe straight from this months Morrisons magazine. It is such a beautiful colour & the idea of mustardy creme fraiche is really a nice change!

Ingredients Nutrition

Directions

  1. Slowly cook the leek & celeriak in oil for 7-8 minutes, until softened. Add stock & bring to the boil. Reduce heat, cover & simmer for 10 minutes, until tender.
  2. Remove the tough stems from the watercress & discard. Add watercress to the pan & cook for 1-2minutes, until just wilted. Allow to cool a little then whizz in a food processor until smooth.
  3. Return soup to the pan & reheat. Stir in the cream & season.
  4. Mix the creme fraiche with the mustard. Ladle soup into bowls & top with the mustardy creme fraiche & a sprinkling of the grated nutmeg.

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