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 ...

Make the most of watercress season with this lovely soup from cookbook author Sophie Dahl, made with the peppery leafy green, zucchini, saffron, and a splash of heavy cream.

5. In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. 6. Add ...

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.