Watercress is an underappreciated green. With its natural peppery flavor, it needs just a little olive oil and a touch of lemon for a salad. And it doesn’t take much to make a good watercress soup. This one is perfect for lunch or a light supper.
When shopping for watercress, look for crisp, bright green bunches. You don’t want yellow, wilted or dark-spotted leaves. Pick bunches with thin stems; they’re more tender. And don’t forget to pull off a couple of leaves from a bunch and pop them in your mouth; there should be a decided peppery bite. If there isn’t, try the store down the street.
Watercress is fragile, so use it quickly or wrap it in a damp paper towel and refrigerate it a day or two.