Directions:
- Slowly cook the leek & celeriak in oil for 7-8 minutes, until softened. Add stock & bring to the boil. Reduce heat, cover & simmer for 10 minutes, until tender.
- Remove the tough stems from the watercress & discard. Add watercress to the pan & cook for 1-2minutes, until just wilted. Allow to cool a little then whizz in a food processor until smooth.
- Return soup to the pan & reheat. Stir in the cream & season.
- Mix the creme fraiche with the mustard. Ladle soup into bowls & top with the mustardy creme fraiche & a sprinkling of the grated nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 965.3 Kcal (4042 kJ) | ||
| Calories from fat | 103.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Cholesterol | 4.59mg | 2% | |
| Sodium | 35502.91mg | 1479% | |
| Potassium | 430.27mg | 9% | |
| Total Carbs | 171.85g | 57% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 30.2mg | 50% | |
| Iron | 1.2mg | 7% | |
| Calcium | 117.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 238.22 Kcal (997 kJ) | ||
| Calories from fat | 25.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 18% | |
|---|---|---|---|
| Cholesterol | 1.13mg | 2% | |
| Sodium | 8761.55mg | 1479% | |
| Potassium | 106.18mg | 9% | |
| Total Carbs | 42.41g | 57% | |
| Sugars | 0.67g | 11% | |
| Dietary Fiber | 0.63g | 10% | |
| Protein | 0.91g | 7% | |
| Vitamin C | 7.4mg | 50% | |
| Iron | 0.3mg | 7% | |
| Calcium | 28.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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