Here is a lovely soup recipe straight from this months Morrisons magazine. It is such a beautiful colour & the idea of mustardy creme fraiche is really a nice change!
Ingredients: [‘leek’, ‘celeriac’, ‘olive oil’, ‘vegetable stock’, ‘watercress’, ‘double cream’, ‘salt and black pepper’, ‘creme fraiche’, ‘coarse grain mustard’, ‘fresh nutmeg’]
Quantity of Ingredients: [“1 leek, chopped “,”300 g celeriac, peeled u0026 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 “]
Number of Servings: 4
Steps: [‘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.’, ‘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.’, ‘Return soup to the pan & reheat. Stir in the cream & season.’, ‘Mix the creme fraiche with the mustard. Ladle soup into bowls & top with the mustardy creme fraiche & a sprinkling of the grated nutmeg.’]