CookEat Recipe
Celeriac and Leek Soup with Watercress
Celeriac, leek and onion simmer with thyme and cider. Cooked lentils and watercress join the broth near the end of cooking.
Method
Steps
Step 1
Use 180 g cooked, drained lentils. Peel the celeriac and cut it into 1 cm cubes. Slice and thoroughly rinse the leek, chop the onion and thyme and rinse the watercress.
Step 2
Heat the olive oil in a 3 litre saucepan over medium heat. Soften the onion and leek for 5 minutes. Add the celeriac, thyme, cider and 1300 ml water.
Step 3
Bring to a boil, partially cover and simmer for 15–20 minutes until the celeriac is fork-tender. Add the lentils and simmer for 5 minutes.
Step 4
Add the chopped watercress and cook for 2 minutes, until wilted. Divide the solids and broth between six bowls.
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Cooked 3 times