The record-breaking rainfall this summer has meant a bumper crop of watercress here.  So what to do with it?  

Looking on the internet, most recipes with watercress involve foods with strong flavours such as smoked mackerel and goats cheese.

Traditionally I make watercress soup and, as I can't remember the quantities, have sought out a reliable recipe to keep for future use. 

Watercress and Spinach Soup

1 tbsp oil

1 medium leek, finely chopped

400g potatoes, diced

1/2 tsp cumin seeds

1.54 litres vegetable stock

85g watercress

300g spinach leaves

150g single cream

To serve:

6 tbsp single cream

handful croutons  

1. Heat oil in pan, add leek, potato and cumin seeds and cook over a medium heat until the leeks have softened.
2. Pour on the stock and simmer gently for 10 mins, then season.
3. Add watercress and spinach. Cover and cook for one minute.
4. Remove from heat.  Add the cream and blend.
5. Reheat gently and serve with a swirl of the cream, topping with a few croutons.

A quick variation on this recipe is to buy a bag of mixed leaves (spinach, rocket and watercress), one small onion from stocks already in the house and milk instead of the single cream.

http://watercress.co.uk/recipes/ has lots of recipes, also http://www.bbcgoodfood.com/search.do?keywords=Watercress&searchType=recipes, and of course http://www.deliaonline.com/recipes/type-of-dish/soups/watercress-soup.html.