Sweat a sliced leek in 15g butter and a tsp olive oil till soft but not coloured.
Cut 1/3 celeriac into small cubes.
Add 1/2 liter vegetable stock and the celeriac to the leek and softly boil for 25 mins.
Add 100g watercress and use the stick blender to finish the soup.
Taste and season with salt and pepper
Serve with goat's cheese on bread
(Recipe by Yvette van Boven)
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