Watercress and celeriac soup with crème fraîche

A fresh and delicious soup makes the perfect light lunch.

Ingredients

  • 1 leek, chopped
  • 300g celeriac, peeled and diced
  • 2 tbsp olive oil
  • 900ml vegetable stock
  • 200g watercress, washed
  • 2 tbsp double cream
  • salt and freshly ground black pepper
  • 4 tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • pinch freshly grated nutmeg

Method

  1. Slowly cook the leek and celeriac in oilfor 7-8 minutes until softened. Add stock and bring to boil. Reduce heat, cover and simmer for 10 minutes, until tender.
  2. Remove tough stems from watercress and discard. Add watercress to pan and cook for 1-2 minutes, until just wilted. Allow to cool a little, then transfer to a food processor and whizz until smooth.
  3. Return to pan and reheat. Stir in the cream and season. Mix crème fraîche and mustard together. Ladle soup into bowls and top with a spoonful of mustardy crème fraîche and sprinkle over the nutmeg

Goes well with...

Vergelegen Sauvignon Blanc 75cl

Vergelegen Sauvignon Blanc 75cl

"Fresh grassy aromas belie a full flavour of ripe figs. Good acidity & length in the mouth. Ideal with white fish, salmon , chicken & salads"

Grape:
Sauvignon Blanc
Country:
South Africa
Region:
Stellenbosch
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4 Serves 4 people
15 Preparation time of 15 mins
20 Cooking time 20 mins

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