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Watercress soup

From Raymond Blanc's Ktchen Secrets, http://www.raymondblanc.com/
This simple soup brings out all the qualities of watercress; fresh, tangy and peppery. This can be made 1 day in advance, but it is always better when it is made just before serving. Serves 4 (1.2LTR)

500ml boiling water *2
20g unsalted butter
100g white onion, finely chopped
1 garlic clove, finely chopped
300g watercress, stalks removed *1
6 pinches sea salt
100g spinach leaves, washed and picked
1 pinch freshly ground black pepper, if needed
500ml ice *3
100ml crème fraiche

CHEF’S NOTES:
*1 According to the variety, the watercress may vary in its strength of flavour. If your watercress is very peppery, cut off the entire stalk, but if it is mild, keep some of the stalk.
*2 The boiling water speeds up the making of the soup and retains the colour and flavour of the watercress.
*3 The ice stops the cooking, which will keep the vivid colour, the flavour and the nutrients. Reheat the soup at the last moment for the same reasons.

1 Place the water into a saucepan and bring to the boil.
2 On a low heat, sweeten the onion and garlic in the butter until softened and translucent.
3 Turn up the heat, add a tiny amount of water, the watercress and salt, cover with a lid, and cook for 30 seconds.
4 Add the spinach and wilt for 2 minutes.
5 Add the boiling water and simmer for 2 minutes.
6 Remove from the heat and add the ice to stop the cooking.
7 Pour into the food blender a third at a time and purée until very smooth.
8 Pour into a clean saucepan and repeat with the remaining soup.
9 Skim off any scum that’s formed and place back on the heat.
10 Reheat, taste and correct the seasoning if required – serve immediately, piping hot to your guests in a large soup tureen with a swirl of crème fraiche.

VARIATIONS: As a good Frenchman, I would be tempted to add a clove of pureed garlic or flakes of toasted garlic to the soup. A tablespoon of Greek yoghurt would be a nice addition. A squeeze of lemon juice added at the last moment would heighten the flavour of the watercress, but add at the last minute or it will discolour the watercress.