Hampshire's

Watercress Soup

Hampshire has always been the major supplier of watercress to the whole of the UK.  A wild plant, growing in shallow, fast flowing Hampshire chalk streams, it was much sought after. 

With the coming of the railways and a growing demand from the London market, purpose built  watercress beds were constructed in the Alresford, and Test valley areas. 

The Mid Hants Railway Company carried this daily cargo to London, gaining in turn the nickname ‘The Watercress Line’

Britain's native watercress is still grown, particularly in Hampshire. It has a tangy, peppery flavour which works beautifully in soup.

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Watercress

The white flowers, which are between 4 - 6 cm across, have four petals. Watercress blooms from May right through into October. 

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Ingredients:

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Method:

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Put into a large pan with the stock and season to taste.  

Bring to the boil and simmer until the vegetables are soft.  

Wash the watercress and discard very thick stems and yellow leaves, reserving a few sprigs for garnishing. Chop the remainder and add to the saucepan; cook gently for a further 5 minutes.  

Remove from the heat and allow to cool slightly.  

Liquidise the soup in an electric blender or rub through a sieve and return to the saucepan, add the milk and nutmeg and reheat, but do not boil.

Serve either hot or cold.  

Swirl in the cream before serving and garnish with sprigs of watercress.

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