How To Make Watercress & Celeriac Soup with Goat’s Cheese Croutons
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Serves:
Ingredients
- 1 large celeriac, peeled and diced
- 2 bunches of watercress, stems trimmed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- 4 slices of baguette
- 4 oz goat’s cheese, sliced
- Olive oil, for drizzling
Instructions
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In a large pot, heat some olive oil over medium heat. Add the onions and garlic, and sauté until softened.
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Add the celeriac and watercress to the pot, and cook for another 5 minutes.
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Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 15-20 minutes, until the celeriac is tender.
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Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and season with salt and pepper.
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Preheat the broiler. Place the baguette slices on a baking sheet and top with the sliced goat’s cheese. Drizzle with olive oil.
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Broil the croutons for about 3-4 minutes, until the cheese is melted and golden.
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Serve the soup hot, topped with the goat’s cheese croutons.
Nutrition
- Calories : 300kcal
- Total Fat : 20g
- Saturated Fat : 12g
- Cholesterol : 60mg
- Sodium : 800mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 12g
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