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A very quick and tasty soup with a good flavour of watercress. Ingredients are
watercress, onion, celeriac and some salt and pepper. |
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KEY POINTS
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Preparation: |
10 minutes |
Cooking Time: |
25 minutes |
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How Difficult |
Easy |
Freeze? |
Yes |
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Servings |
4 bowls |
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COOK'S NOTES
If you add the watercress just before you blend the soup, then it
will retain the rich green colour and the extremely fresh flavour of the
watercress.
| Ingredients |
How Much |
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Olive oil |
3 tablespoons |
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Large onion |
1 |
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Celeriac |
9 ozs / 250 grams |
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Vegetable or chicken stock |
2 pints / 1.2 litres |
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Watercress |
6 ozs / 170 grams |
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Salt and Pepper |
To taste |
WHAT SPECIAL KITCHEN EQUIPMENT?
Large saucepan
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PREPARATION
Trim off the tougher stems of the watercress. Finely chop the onion
and peel and cut celeriac into chunks. METHOD FOR
WATERCRESS SOUP
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Heat the oil in the large pan and fry the onions until they are soft and without
colour. This will take about eight minutes. Add the celeriac and fry together for
a further four minutes.
Pour in the stock and bring to the boil, reduce the heat under the pan and
simmer for 20 minutes or until the celeriac is soft. |
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When the celeriac is cooked, stir in the watercress and immediately take the pan
off the heat, then blend the soup until it is smooth and creamy. It's
important to only add the watercress at the last stage of cooking. This will
give the soup an inviting green colour. |
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Pour your watercress soup into a warm bowl and serve immediately with bread or rolls of your choice.
This soup can also be served chilled on a warm summer's day. |
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