A delicious soup made from celery, spring onion, cucumber and watercress – ideal to serve chilled on a hot summer’s day, on a picnic (take it in a flask), or as a light lunch or supper
- 30g butter
- 4 sticks celery, finely sliced
- 1 bunch (8) spring onions, trimmed and chopped
- 1 cucumber
- 900ml vegetable stock
- 100g pack watercress
- 4tbsp crème fraîche
- Salt and freshly ground black pepper
Put the butter, celery and spring onion in a large pan. Cook over a medium heat for 5 mins.
Quarter the cucumber, deseed, then chop it and add to the pan. Cook for another 5 mins, then pour in the stock and cook for 10-15 mins, until the vegetables are softened.
Add the watercress and let it wilt for a few minutes.
Put mixture into the liquidiser and blitz to a purée. Sieve it to make it smoother, if you prefer.
Whisk in the crème fraîche and season well. Serve hot or cold, with celery tops.
The best way to transport this is in a vacuum flask.