The wild flavours of these foraged ingredients will put some Spring in your step!

Wild Watercress & Wild Garlic Soup

Prep Time

5 minutes

Cooking Time

5 minutes

Serves

4

Ingredients

300g watercress trimmed off the big stalk (little stalks are fine)
1 litre of water
Small bunch of wild garlic – about 50g, saving the flowers for garnish
2 discs of Willie’s Chocolate Stock
Seasoning: pinch of sea salt, a grating of nutmeg and black pepper
*never eat raw wild watercress if animals are nearby as it might contain liver fluke

Equipment:
Liquidiser
Saucepan

 

Method

  1. Warm the water to just above hand temperature, enough to melt the cacao.
  2. Put all the ingredients apart from the seasonings in the liquidiser, blend until smooth.
  3. Place in the saucepan and bring to simmering point. * Don’t boil or it will spoil the colour.
  4. Season with salt, pepper and nutmeg to taste.
  5. Pour into a bowl, garnish with garlic flower and eat with crusty bread.

Ingredients

300g watercress trimmed off the big stalk (little stalks are fine)
1 litre of water
Small bunch of wild garlic – about 50g, saving the flowers for garnish
2 discs of Willie’s Chocolate Stock
Seasoning: pinch of sea salt, a grating of nutmeg and black pepper
*never eat raw wild watercress if animals are nearby as it might contain liver fluke

Equipment:
Liquidiser
Saucepan

 

Method

  1. Warm the water to just above hand temperature, enough to melt the cacao.
  2. Put all the ingredients apart from the seasonings in the liquidiser, blend until smooth.
  3. Place in the saucepan and bring to simmering point. * Don’t boil or it will spoil the colour.
  4. Season with salt, pepper and nutmeg to taste.
  5. Pour into a bowl, garnish with garlic flower and eat with crusty bread.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​