Delicious Watercress & Celeriac Soup

• 1 leek, chopped
• 300 g celeriac, peeled & diced
• 2 tablespoons olive oil
• 900 ml vegetable stock
• 200 g watercress, washed
• 2 tablespoons double cream
• salt and black pepper
• 4 tablespoons creme fraiche
• 1 tablespoon coarse grain mustard
• 1 pinch fresh nutmeg, grated

1. Slowly cook the leek & celeriak in oil for 7-8 minutes, until softened. Add stock & bring to the boil. Reduce heat, cover & simmer for 10 minutes, until tender.
2. Remove the tough stems from the watercress & discard. Add watercress to the pan & cook for 1-2minutes, until just wilted. Allow to cool a little then whizz in a food processor until smooth.
3. Return soup to the pan & reheat. Stir in the cream & season.
4. Mix the creme fraiche with the mustard. Ladle soup into bowls & top with the mustardy creme fraiche & a sprinkling of the grated nutmeg.

celeriac, olive oil, double cream, salt, creme fraiche, coarse grain mustard, fresh nutmeg

Taken from www.food.com/recipe/delicious-watercress-celeriac-soup-293240 (may not work)