25g/1oz butter
1 onion, roughly chopped
250g/9oz celeriac, peeled and chopped
600ml/1 pint 1½fl oz chicken stock
200g/7oz watercress,trimmed and roughly chopped
salt and freshly ground black pepper
75g/3oz watercress, trimmed
2 tbsp extra virgin olive oil
75ml/2½fl oz double cream, lightly whipped
50g/2oz bread, cubed and lightly toasted
For the soup, heat a frying pan until hot, add the butter and onion and fry gently for 2-3 minutes until the onion is softened, but not browned.
Add the celeriac to the pan and stir to coat in the onion. Pour in the stock and bring to the boil.
Reduce the heat and simmer for 12-15 minutes, or until the celeriac is just tender.
Add the watercress and simmer for a further minute.
Leave the soup to cool slightly, then transfer to a blender and blend to a purée.
Return the soup to the pan and add salt and freshly ground black pepper, to taste.
For the watercress oil, bring a pan of salted water to the boil and add the watercress. Cook for one minute, then drain and refresh in a bowl of iced water.
Drain and then squeeze out the excess water. Place the watercress and olive oil into a food processor or blender.
Blend the watercress to a purée.
To serve, spoon the soup into four bowls, top with a drizzle of watercress oil, a spoonful of cream and the toasted bread.
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