Many culinary TV programs have left a lasting impression and have added new favourite dishes to our home-made kitchen, but none so as our beloved and admired Mary Berry. My bookshelves are full with her cookbooks and she is always a first stop when I am attempting a classic meal. There is something so reliable and reassuring knowing that her recipes will always work. Expanding my culinary repertoire with her dishes has taught me so much, something for which I am forever grateful.
Watching her BBC TV program Classic Mary Berry, makes me naturally curious to try something new – a light and easy Watercress soup containing delicious celeriac with beautifully green and flavoursome watercress.
So fragrant and delicious the celeriac makes for such a healthy meal. The watercress however is a new discovery for me. It is 95% water and has low contents of carbohydrates, protein, fat, and dietary fiber. A 100-gram serving of watercress provides 11 calories, is particularly rich in vitamin K, and contains significant amounts of vitamin A, vitamin C, riboflavin, vitamin B6, calcium, and manganese. But most distinctly it has a fresh, delicious peppery taste that in combination with the celeriac makes the soup a soup of heaves!
Ingredients
- 2 tbsp sunflower oil
- 2 large onions, roughly chopped
- 750g peeled celeriac, diced
- 1 1/2 litres vegetable or chicken stock
- 200g watercress, reserve a few sprigs for garnish
- About 4 tbsp crème fraîche or double cream
- Salt and fresh ground black pepper
Method
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. Check the seasoning and add more salt or black pepper if needed.
4. Serve hot, adding a spoon full of crème fraîche or double cream and garnish with the reserved watercress springs.
