Watercress and Celeriac Soup with Goat’s Cheese Crouton
Feed your soul with this winter-warming delicious watercress and celeriac soup, with a crunchy goat's cheese crouton. Try it with Valençay!
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Cooking tools:
- Immersion blender
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Saucepan
- Stove
- Oven
- Baking sheet
- Wooden spoon
- Ladle
- Serving bowl
- Airtight container
- Freezer
- Refrigerator
Ingredients
- 4 leeks, washed and sliced
- 50g butter
- 1 tbsp olive oil
- 1 celeriac, peeled and diced
- 1½ l vegetable stock
- 2 x 100g bags watercress
- 6 slices toasted baguette
- 100g soft vegetarian goat’s cheese
- a few sprigs watercress, to serve
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