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.


Serves 4


  • 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.