Imagine a cream soup with the tanginess of the watercress ... Fill a large container with cold water and rinse the watercress bundle. Add baking soda or vinegar to your water to eliminate any ...

2 Add watercress and garlic and cook ... Add most of the cream and the lime juice. Cool, then chill. 5 Stir the soup, check seasoning, put into bowls and garnish with the lime zest, herb sprigs ...

In a blender, combine drained watercress with chilled stock mixture, garam masala and yogurt. Process until finely puréed, 2-3 minutes. Refrigerate until cold, 20-25 minutes. Serve soup cold ...

My love for French Watercress Soup began ... makes a delicious broth. For this soup, I use 1 cube with 1 1/2 to 1 3/4 cups water and 1/4 to 1/2 cup of cream or half-n-half. Bibi Hutchings, a ...

Add the watercress, and stir for three minutes. Remove from the heat and blend in a liquidiser. At this point, put the soup in a metal bowl and place it in a sink full of ice-cold water.

Every year, on the third Sunday in May, there’s a festival in the Hampshire town of Alresford to celebrate the start of watercress ... hot or cold, with an extra swirl of cream.