At this time of year we’re picking watercress from a rather wet corner of our market garden. Watercress is a super versatile ingredient that can be used raw or cooked. This comforting winter soup combines the peppery kick of watercress with celeriac’s warming earthiness. Watercress oil makes good use of the watercress stems to finish the soup elegantly.

serves 4

2 tablespoons extra virgin olive oil

1 onion, finely chopped

1 (about 800g) celeriac, peeled and roughly chopped into 2 cm chunks 

1 litre chicken or vegetable stock

2 fresh bay leaves

1 teaspoon sea salt, or to taste

1 bunch watercress, leaves picked, stems reserved for oil

250ml milk or crème fraiche

watercress oil, see below

Heat oil in a large saucepan over a low-medium heat.  Add the onion, stirring to coat and cook for 10 minutes until softened, but not allowing to brown. Add the celeriac and cook for 5 minutes, stirring occasionally.

Add the stock, salt and bay leaf, increase heat to high an. Stir to combine and bring to the boil. Reduce heat to a low simmer and cook for 20 minutes or until vegetables are very tender.

Stir in the milk or crème fraiche and watercress leaves. Bring to a simmer for 1 minute. Using a hand held blender puree until smooth.  Season to taste, if necessary.

To serve, ladle soup into warmed bowls.  Drizzle with the watercress oil if desired.

Note: If not using straight away, store soup in an airtight container in the fridge for up to 4 days or freeze for up to three months.

WATERCRESS OIL

Reserved watercress stems 

½ cup (125ml) extra virgin olive oil

Blend the oil and watercress stems until finely chopped. Pass through a strainer, discarding the solids. 

Store in a screw-top jar in the fridge for up to five days. 

Use to drizzle over the soup. You can also use for salad dressings or in pesto style sauces.

Fiona Hammond © June 2020