Dear SOS: We recently ate at Jake’s Grill in the Governor Hotel in Portland, Ore. They served an avocado watercress soup that was outstanding and unique. Could you please find this recipe for us? Dear ...

Watercress makes a very fine soup. The secret is to cook it as briefly as possible, just enough to sufficiently soften it so it blends smoothly and retains its colour and flavour. You can serve this ...

From a Michelin-starred chef's coffee and artichoke soup to a restaurateur's watercress dish, these recipes are sure to impress this autumn and winter ...

Heat oil in a saucepan over medium-low heat. Add onions and a pinch each of salt and pepper. Cook, stirring regularly, until onions are soft and translucent but not browned, about 10 minutes. Add ...

In a large saucepan, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Add the broth and water and bring to a boil. Add the potato, cover and simmer ...

Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil.

1. Remove and discard 1 inch of the thick bottom stems of the watercress. Coarsely chop the remaining stems and leaves. Set aside. 2. In a soup pot over medium heat, melt the butter. Add the leeks and ...

Back before mesclun started to seem as everyday as iceberg lettuce, watercress was in my salad spinner about as often as Grey Poupon was in my vinaigrette. The little green leaves had the peppery kick ...

Melt the butter in a large saucepan over a medium-low heat and fry the onions very gently for 20-30 minutes until a deep, even gold, stirring frequently. It’s really important to take your time here ...

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