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Mary Berry Celeriac & Watercress Soup Recipe

Mary Berry Celeriac & Watercress Soup
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This soup blends velvety celeriac with the bold, peppery notes of fresh watercress. The celeriac provides a smooth, creamy texture, while the watercress adds a bright and slightly spicy finish. The result is a balanced, nutrient-rich soup that’s both comforting and refreshing.

Ingredients

  • Celeriac (1 medium, about 500g, peeled and chopped) – The key ingredient, providing a smooth texture.
  • Watercress (2 handfuls, plus extra for garnish) – Adds a fresh, peppery flavor.
  • Onion (1, finely chopped) – Adds sweetness and depth.
  • Garlic cloves (2, minced) – Enhances the soup’s aroma.
  • Leek (1, white part only, finely chopped) – Brings a mild, onion-like sweetness.
  • Butter (2 tbsp) or olive oil – For sautéing the vegetables.
  • Vegetable or chicken stock (1 liter) – Forms the flavorful base of the soup.
  • Double cream (100ml, optional) – For extra richness.
  • Salt and black pepper (to taste) – Balances and enhances the flavors.
  • Lemon juice (1 tbsp, optional) – Brightens the soup.

Instructions

  1. Sauté the vegetables: Heat the butter or olive oil in a large pot over medium heat. Add the chopped onion, leek, and garlic, and cook for 5 minutes until softened.

  2. Add the celeriac: Stir in the chopped celeriac and cook for another 5 minutes, allowing the flavors to meld.

  3. Pour in the stock: Add the vegetable or chicken stock, season with salt and black pepper, and bring to a gentle simmer. Cover and let cook for 20 minutes, or until the celeriac is tender.

  4. Blend the soup: Remove the pot from heat and stir in the watercress. Let it wilt for 1-2 minutes. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender. If you prefer an extra silky consistency, pass the soup through a fine sieve.

  5. Add cream (optional) and adjust seasoning: Stir in the double cream for extra richness, and adjust seasoning as needed. Add a splash of lemon juice for brightness.

  6. Serve: Ladle the soup into bowls, garnish with fresh watercress leaves, and serve with crusty bread or croutons.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-celeriac-watercress-soup/