It has long been the custom in Northern Europe to eat peppery or bitter-tasting leaves at the advent of Spring, following the belief of the ancient Romans that such food purifies the blood. Vivid green local watercress is particularly welcome at this time of year especially when combined with the flesh of a ripe dessert pear either in a salad strewn with hot buttered walnuts or in this soothing soup.

Serves 4

30 g unsalted butter
1 small shallot, peeled and chopped
1 stick celery, chopped
1 large ripe dessert pear such as Williams, cored and chopped
walnut size knob of fresh ginger, peeled and chopped
150 g watercress
500 ml vegetable or chicken stock or water
salt to taste
170 ml thick single cream

Melt the butter in a pan and stir in the shallot, celery, pear and ginger.
Cover the pan and allow the mixture to cook gently for 4-5 minutes. Reserve a few leaves of watercress to garnish the soup and roughly chop the rest.
Add the watercress and stock or water to the pan and bring to the boil. Turn down the heat and simmer the mixture for 5-8 minutes.

Using a blender or processor, puree the contents of the pan to make a finely speckled mixture - this is not a smooth soup. Return the soup to the pan with almost all the cream and bring back almost to the boil. Season to taste with salt.

Serve in hot bowls with a spoonful of cream trailed over the top and decorate with the reserved watercress. Accompany with fresh bread or warm rolls.

Geraldene Holt
Slow Food Oxon
March 2005