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Watercress Soup
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Watercress Soup
Adding the watercress just before blending the soup will help retain the vibrant colour and fresh flavour of the leaves.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
-
Total time:
40 minutes
Serves: 4
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 250g celeriac, peeled and cut into chunks
- 1.2 litres vegetable or chicken stock
- 2 x 85g bags watercress
- Salt and freshly ground black pepper
- Extra virgin olive oil, to finish (optional)
Method
- Heat the oil in a large saucepan over a gentle heat and fry the onion until softened but not coloured. Add the celeriac and fry for 3-4 minutes more. Pour in the stock, bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the celeriac is soft.
- Meanwhile, cut away the tougher stems of the watercress. When the celeriac is soft, stir the watercress into the hot soup and immediately remove from the heat. Purée the soup until smooth in a blender (you'll need to do this in batches). Season to taste and serve drizzled with a little extra virgin olive oil if you like.
Comments
This recipe was first published in Sat Jan 01 00:00:00 GMT 2005.
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