Watercress & celeriac soup with goat's cheese croutons - Good Food Middle East
Feed your friends this simple freeze-ahead starter, topped with goat’s cheese croutons for added crunch
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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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