Delicious Watercress & Celeriac Soup - cooking recipe

Ingredients

1 leek, chopped
300 g celeriac, peeled & diced
2 tablespoons olive oil
900 ml vegetable stock
200 g watercress, washed
2 tablespoons double cream
salt and black pepper
4 tablespoons creme fraiche
1 tablespoon coarse grain mustard
1 pinch fresh nutmeg, grated

Preparation

Slowly cook the leek & celeriak in oil for 7-8 minutes, until softened. Add stock & bring to the boil. Reduce heat, cover & simmer for 10 minutes, until tender.
Remove the tough stems from the watercress & discard. Add watercress to the pan & cook for 1-2minutes, until just wilted. Allow to cool a little then whizz in a food processor until smooth.
Return soup to the pan & reheat. Stir in the cream & season.
Mix the creme fraiche with the mustard. Ladle soup into bowls & top with the mustardy creme fraiche & a sprinkling of the grated nutmeg.