Watercress & celeriac soup with goat's cheese croutons
Prep:
15 mins
Cook:
30 mins
This beautiful starter can be made and frozen ahead of time.
50g butter
1 tbsp olive oil
4 leeks, washed and sliced
1 celeriac, peeled and diced
1½ l vegetable stock
2 x 100g bags watercress
Salt and pepper
6 slices toasted baguette
100g soft goat's cheese
Few sprigs watercress, to serve (optional)
In a large pan combine the butter and olive oil and gently cook the leeks until soft.
Add the celeriac and vegetable stock.
Bring to the boil then simmer until the celeriac is soft.
Add the watercress and stir.
Pour the contents into a food processor and blitz until smooth.
Season with salt and pepper then allow to cool.
Freeze in serving size containers when fully cooled.
To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat.
Top each toasted baguette slice with some goat’s cheese, then add a slice to each bowl with a sprig of watercress.
Serves
6
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Cheese, Vegetables
Recipe Type
Soups, Entertaining, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
This soup will freeze for up to 3 months.
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