watercress soup with apple and walnuts by Tristan Welch
Tristan Welch, Chef Director at Parker’s Tavern at the University Arms luxury hotel in Cambridge, UK, shares his recipe for watercress soup with apple and walnuts.
- 4 bunches watercress
- 1 tbsp butter
- 4-5 new potatoes, thinly sliced
- 1 apple finely sliced
- 2 pints vegetable or chicken stock
- 1 tbsp walnuts
- Drizzle of walnut oil
- Salt and freshly milled black pepper
Start by roughly chopping the watercress stalks and reserving the tops for later. Then, in a large pan add the butter, sweat the stalks, potato slices and half of the apple over a medium heat and season with salt and a good few twists of a pepper mill.
When everything is soft add the stock, bring to a quick boil and pop in the watercress tops, let them boil for a further 2 minutes, blend and serve straight afterwards.
I like to serve it with the remaining apple slices, a sprinkling of crushed walnuts and a drizzle of walnut oil.