WATERCRESS & CELERIAC SOUP WITH GOAT'S CHEESE CROUTONS

Watercress & celeriac soup with goat's cheese croutons image

Feed your friends this simple freeze-ahead starter, topped with goat's cheese croutons for added crunch

Provided by Barney Desmazery

Time 55m

Number Of Ingredients 9

Ingredients

4 leeks , washed and sliced
50g butter
1 tbsp olive oil
1 celeriac , peeled and diced
1 ½l vegetable stock
2 x bags watercress
6 slices toasted baguette
100g soft vegetarian goat's cheese
a few sprigs watercress , to serve

Steps:

Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.
To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat's cheese, then add a slice to each bowl with a sprig of watercress.

Nutrition Facts : Calories 255 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.71 milligram of sodium