Mary Berry's Celeriac & Watercress Soup

by Mary Berry

Ingredients

2 tbsp sunflower oil
2 large onions, roughly chopped
750g peeled celeriac, diced
1 1/2 litres vegetable or chicken soup
200g watercress, reserve a few sprigs for garnish
About 4 tbsp crème fraîche or double cream
Salt and fresh ground black pepper

Directions

1. Heat the oil in a large deep saucepan. Add the onion and fry over a medium heat for 5 minutes until just starting to brown. Add the celeriac and fry for 4-5 minutes, stirring occasionally, until starting to colour. Pour in the stock and season with salt and pepper.

2. Cover with a lid and bring to the boil, then reduce the heat and simmer for 15-20 minutes until completely tender.

3. Add the watercress and stir over the heat for 2-3 minutes until wilted. Blend until smooth, either with a hand blender or in a free-standing blender or food processor. Swirl through the crème fraîche or double cream and check the seasoning.

4. Serve piping got with the reserved watercress springs and a fresh muffin.

"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"

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