Creamy Watercress Soup

Ingredients

• 2 handfuls of watercress
• 1 onion
• 200 g celery root
• 1 Garlic clove
• 2 tbsp butter
• 2 tbsp spelt whole‑grain flour
• a splash of dry white wine (or 1 tsp white wine vinegar)
• 600 ml Vegetable Broth
• 200 ml whipping cream
• 4 tbsp Sour cream
• Salt
• white pepper
• nutmeg

Instructions

1. 1.

   Wash the watercress and drain well. Set aside 2 tbsp for garnish. Peel and finely chop the onion, celery root and garlic.

2. 2.

   Heat butter in a pot. Add onion, celery root and garlic and sauté over medium heat. Sprinkle with flour and deglaze with white wine and broth. Simmer gently for about 20 minutes, stirring occasionally.

3. 3.

   Add the cream and watercress to the soup and blend until smooth. If the soup is too thick, add more broth; if it’s too thin, let it reduce further.

4. 4.

   Finally stir in the sour cream and season the soup with salt, pepper and freshly grated nutmeg. Ladle the soup into bowls and garnish with extra watercress before serving.