Watercress in France is sold in huge bundles; it’s wonderfully fresh and dark green and makes a first-rate salad. But here I’ve used it to make a soup with a certain sharpness that goes well with the toasted walnuts.
Melt half the butter in a pan and add the walnuts. Fry lightly to bring out their flavour and turn on to a plate.
Soften the shallot in the remaining butter. Stir in the watercress and, when it has collapsed, add the stock. Simmer for 10 minutes.
Sieve or purée the watercress and stock and return to the pan with the potato flour blended with
Season with salt, pepper and ground cinnamon to taste, and stir in the walnut oil, if available.
© 1987 Geraldene Holt. All rights reserved.