Watercress Celeriac Soup With Goats Cheese Croutons Recipes

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DELICIOUS WATERCRESS & CELERIAC SOUP



Delicious Watercress & Celeriac Soup image

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!

Provided by Um Safia

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 leek, chopped
300 g celeriac, peeled & diced
2 tablespoons olive oil
900 ml vegetable stock
200 g watercress, washed
2 tablespoons double cream
salt and black pepper
4 tablespoons creme fraiche
1 tablespoon coarse grain mustard
1 pinch fresh nutmeg, grated

Steps:

  • 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.

Nutrition Facts : Calories 188, Fat 15.4, SaturatedFat 6.2, Cholesterol 30.8, Sodium 108.6, Carbohydrate 11.3, Fiber 2, Sugar 2.2, Protein 3.1

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