I rarely cook pureed soups, but this bright green, slightly spicy soup with tender, leafy watercress is one of two (Curried Butternut Squash and Pear Bisque, which is posted here on food52) exceptions in my repertoire. This soup is delicious hot, cold or room temperature. Spinach or other greens, parsnip, leeks or fennel would be equally delicious in this soup. For a vegetarian version you can substitute oil for butter and vegetable for chicken stock. I like to serve this soup with French bread croutons with shredded Gruyere cheese toasted in the oven and then top each serving with 1 or 2 croutons.

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