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 ...

The care and handling also were easier than I remembered: The leaves just had to be pulled off their tough stems and dunked in cold ... Watercress also can be stir-fried, or pureed with butter or ...

Add watercress and ... puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth ...

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 ...

The soup would be wonderful served with a poached egg or croutons, or used as a “sauce” for a piece of roasted fish or chicken. Creamy Watercress ... half and half (or cream), if desired ...

Remove and discard 1 inch of the thick bottom stems of the watercress ... Rewarm the soup and ladle into bowls. Drizzle with cream, if you like.

They served an avocado watercress soup that was outstanding and unique ... Rinse the blender, and purée the avocados, sour cream, yogurt, cumin, coriander and cayenne until smooth.