Chilled Pureed Winter Cress (or Garlic Mustard) Soup

Winter cress and garlic mustard, separately or together, work wonders for simple leek and potato soup. Add a dose of nettles for even more springiness. Cool and tangy, the celery-green soup, flecked with deep green, tastes fresh and leafy.

I find that assertive greens offer the most complexity and vividness when some are cooked and some are pureed raw and stirred in later to brighten taste and color. The intensity