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Nasturtium officinale
Watercress

Related species:
Yellow cress

Watercress leaves, rich in minerals and Vitamins C and A, have been prized since Roman times for their biting, rich flavour, eaten raw or cooked as a vegetable and in soups. Crushed leaves are applied as a poultice for rheumatism and gout, and raw seeds are used as a vermifuge (agent to expel worms and other animal parasites from the intestines).

Watercress grows wild in ditches and streams, and is widely cultivated in flooded beds as a salad herb in two main varieties: green or summer, and frost-hardy brown or winter cress.

Pear and Watercress Soup with Stilton Croûtons

Ingredients:
1 bunch watercress
4 medium pears, sliced
4 cups chicken stock
½ cup double cream
juice of 1 lime
salt
pepper

Croûtons:
1 ounce butter
1 tablespoon olive oil
3 cups cubed stale bread
1 cup Stilton cheese, crumbled

Method:
Place ¾ of the watercress leaves and stalks in a pan with the pears, stock and a little seasoning. Simmer for about 10 minutes. Reserving some watercress for a garnish, add the rest of the watercress and immediately blend in a food processor until smooth. Put the blended soup into a clean pan, stir in the double cream and lime juice, and reheat, stirring gently until warmed through.

To make the croûtons, heat the butter and oil and fry the bread cubes until golden brown. Drain on kitchen paper, sprinkle the crumbled Stilton over the top, and heat under a hot grill until bubbling. Serve the Stilton croûtons over individual servings of the soup. Garnish with the remaining watercress.

Watercress...