Watercress soup

Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients

For the soup
25g/1oz butter
1 onion, roughly chopped
250g/9oz celeriac, peeled and chopped
600ml/1 pint 1½fl oz chicken stock
200g/7oz watercress, trimmed and roughly chopped
salt and freshly ground black pepper

For the watercress oil
75g/3oz watercress, trimmed
2 tbsp extra virgin olive oil

To serve
75ml/2½fl oz double cream, lightly whipped
50g/2oz bread, cubed and lightly toasted

Method

1. For the soup, heat a frying pan until hot, add the butter and onion and fry gently for 2-3 minutes until the onion is softened, but not browned.
2. Add the celeriac to the pan and sweat for a few minutes. Pour in the stock and bring to the boil.
3. Reduce the heat and simmer for 12-15 minutes, until the celeriac is just tender.
4. Add the watercress and simmer for a further minute.
5. Leave the soup to cool slightly, then transfer to a blender and blend to a purée.
6. Return the soup to the pan and add salt and freshly ground black pepper, to taste.
7. For the watercress oil, bring a pan of salted water to the boil and add the watercress. Cook for one minute, then drain and refresh in a bowl of iced water.
8. Drain and then squeeze out the excess water. Place the watercress and olive oil into a food processor or blender.
9. Blend the watercress to a purée.
10. To serve, spoon the soup into four bowls, top with a drizzle of watercress oil, a spoonful of cream and the toasted bread.