Watercress and celeriac soup with crème fraîche

Serves
4
Preparation time
15 minutes
Cooking time
20 minutes

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

Store finder

Store finder

Enter your location (town or postcode).

My binder

Sign up to create your online Morrisons binder and get the latest offers and competitions!

Go to my binder