Fresh, peppery watercress meets the mellow nuttiness of cobnuts in this luxuriously smooth and comforting soup. Blended with soft potato, celery, and onion, then finished with a swirl of cream and a hint of butter, it’s a vibrant green bowl of goodness with a silky texture and a subtle crunch.
The cobnuts add a toasty depth of flavour that perfectly complements the brightness of the watercress. Topped with a swirl of cream and a scatter of fresh greens, this soup is both elegant and earthy – ideal as a dinner party starter or a nourishing lunch on cooler days.
Preparation Time
15-20 minutes
Cooking Time
20-25 minutes
Serves
4-6 people
Dietary Notes
Contains cobnuts
Ingredients
100g (4 oz) cobnuts whizzed finely in a food processor
2 large bundles watercress
2 medium potatoes, peeled and sliced
1 medium onion, chopped
2 ribs celery, chopped
1 litre (1½) pints chicken stock
25g (1oz) butter
25g (1 oz) plain flour
100ml single cream
milk to thin, if required
Cooking Steps
Pick over the watercress and discard the stalks.
Boil all the ingredients except the butter, the flour and a small amount of watercress (for garnish) for about 15 minutes, then liquidise.
Fry the flour in the butter for a few minutes, stirring all the time, then gradually add the liquidized mixture while stirring.
Bring to the boil, and thin with milk if required.
Garnish with a little chopped watercress and a swirl of cream.