Mark Hix's healthy watercress recipes
telegraph.co.ukHampshire have been at the centre of watercress production for centuries. It’s one of our most ancient salad crops, dating back to the Romans, who had a nose for the tasty ingredients we treasure today, like oysters.These days, much of it is served gratuitously as a steak garnish, but there’s all sorts you can do with it, from chilled soups to sauces and all kinds of salads.
With the healthy juice trend, I’m surprised we don’t see it featuring more, as it’s high in iron, calcium and vitamin C. Watercress makes a very fine soup.
The secret is to cook it as briefly as possible, just enough to sufficiently soften it so it blends smoothly and retains its colour and flavour.You can serve this soup chilled or prepare it ahead, in which case cool it in a bowl of iced water as soon as you have blended it, to keep the vibrant colour.
Prep time: 10 minutesCook time: 30 minutes4This flowering watercress caught my eye down at The Watercress Company’s Dorset farm.
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