Delicious Watercress & Celeriac Soup

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Return soup to the pan & reheat. Stir in the cream & season.
  • 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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