I am a soup addict, my lunchtime staple all year round in fact. Avoid keeping the soup hot on the hob as the watercress will lose its vibrant green colour. If a little on the thick side, slacken with stock. Adding the celeriac to the watercress makes this lovely soup a bit more substantial and filling.
Ingredients:
2 tbsp sunflower oil
2 large onions, roughly chopped
750g peeled celeriac, diced
1 1/2 litres vegetable or chicken soup
200g watercress, reserve a few sprigs for garnish
About 4 tbsp crème fraîche or double cream
Salt and fresh ground black pepper
Method:
1. Heat the oil in a large deep saucepan. Add the onion and fry over a medium heat for 5 minutes until just starting to brown. Add the celeriac and fry for 4-5 minutes, stirring occasionally, until starting to colour. Pour in the stock and season with salt and pepper.
2. Cover with a lid and bring to the boil, then reduce the heat and simmer for 15-20 minutes until completely tender.
3. Add the watercress and stir over the heat for 2-3 minutes until wilted. Blend until smooth, either with a hand blender or in a free-standing blender or food processor. Swirl through the crème fraîche or double cream and check the seasoning.
4. Serve piping got with the reserved watercress springs and a fresh muffin.
