• 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

 

  • 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 liquidize.

 

  • 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.