Instructions: Wash the watercress but do not remove the stalks.

Trim off a small bunch of leaves to use for garnish if not freezing.

Melt the butter in a saucepan on the boiling plate and gently toss the onion and celeriac not letting them brown.

Add the flour mix well then add the stock and seasoning.

Bring to the boil then simmer covered for 5 minutes on the simmering plate. Transfer to the floor of the simmering oven covered for 30 minutes until tender.

Add the watercress with stalks and simmer for a further 5 minutes on the simmering plate.

Puree the soup in a processor or liquidiser return the soup to the pan and add the boiling milk to make the required consistency.

Check seasoning.

To serve stir in a little cream and sprinkle each serving with the reserved finely chopped watercress leaves.

Do not keep the soup hot for any length of time as it will go grey in colour.

Celeriac is a late summer and winter vegetable. You have to peel it fairly thickly as it is such a knobbly shape. You might need to pop it in a little acidulated water (water with lemon juice) to prevent it discolouring after peeling.

Serves 6

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