Watercress & celeriac soup with goat's cheese croutons recipe | Good Food
Feed your friends this simple freeze-ahead starter, topped with goat's cheese croutons for added crunch, from BBC Good Food.
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Cooking tools:
- Blender
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Toaster
- Mixing bowl
- Ladle
- Freezer container
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
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