Watercress & celeriac soup with goat's cheese croutons

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• Emily Edinburgh

  18 March 2011

  Emily Edinburgh rated and commented on this recipe

  

  Very easy to make recipe. I served it before a chicken main course and it went well. Lovely, delicate flavour.

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• badabish

  18 July 2011

  badabish rated and commented on this recipe

  

  I thought this recipe was very easy to make and tasted beautifully fresh and spring/summer like as the taste is quite different to any other soup I've had. I ate it with and without the goats cheese crouton and I have to say, I preferred it with as the flavours set each other off very well.

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• Catherine

  04 October 2011

  Catherine rated and commented on this recipe

  

  Amazing soup! Extremely easy to make, beautiful and delicious. I would recommend not being too stingy with the goats cheese croutons, as they really add a lot to the dish. Bon appetit! x

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• Detty

  03 January 2012

  Detty rated and commented on this recipe

  

  Perfection itself

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• Florence

  23 January 2012

  Florence rated and commented on this recipe

  

  Very nice, especially with the goat's cheese crouton.

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• crumbortwo

  20 April 2012

  crumbortwo rated and commented on this recipe

  

  I thought this was nice but not 5 star. The croutons and goats cheese were OK but I think you could achieve the same flavour by stirring parmesan into the soup.

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• loveinmytummy

  08 May 2012

  loveinmytummy rated and commented on this recipe

  

  Delicious! Especially with the goats cheese crouton. Nice as a light starter before a heavy main dish

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http://www.bbcgoodfood.com/recipes/853634/

http://www.bbcgoodfood.com/recipes/853634/

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Ingredients

• 4 leeks , washed and sliced
• 50.0g butter
• 1.0 tbsp olive oil
• 1 celeriac , peeled and diced
• 1½ l vegetable stock
• 2 x 100.0g bags watercress
• 6 slices toasted baguette
• 100.0g soft vegetarian goat's cheese
• a few sprigs watercress , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian

Ingredients

• 4 leeks , washed and sliced
• 50.0g butter
• 1.0 tbsp olive oil
• 1 celeriac , peeled and diced
• 1½ l vegetable stock
• 2 x 100.0g bags watercress
• 6 slices toasted baguette
• 100.0g soft vegetarian goat's cheese
• a few sprigs watercress , to serve

PER SERVING

255 kcalories, protein 16.0g, carbohydrate 17.0g, fat 14.0 g, saturated fat 7.0g, fibre 7.0g, sugar 5.0g, salt 1.71 g

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