Delicious Watercress & Celeriac Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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 |
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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