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Watercress and Cobnut Soup

Watercress and Cobnut Soup is a traditional British recipe for a classic soup of ground cobnuts (hazelnuts) cooked in chicken stock with watercress. The full recipe is presented here and I hope you enjoy this classic British version of: Watercress and Cobnut Soup.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodBritish Recipes


Ingredients:

120g shelled Cobnuts, finely-chopped in a food processor
2 large bundles watercress
2 medium potatoes, peeled and sliced
1 medium onion, chopped
2 celery sticks, chopped
1l chicken stock
20g butter
30g plain flour
150ml single cream

Method:

Pick over the watercress and discard the stalks. Add the chicken stock to a pan, bring to a boil then add the watercress (reserve some for garnish), potatoes, cobnuts, onion and celery. Cook for 15 minutes, allow to cool then transfer to a liquidizer and puree.

Meanwhile melt the butter in the pan and add the flour. Stir to combine then add the pureed soup a little at a time, stirring with a whisk. Bring just to a boil then turn off the heat. Stir-in the cream and serve in warmed soup bowls, garnished with the reserved watercress.