Carolyn, whose excellent blog on North American cooking in the 18th century is as interessed in the dishes as what goes in them . So this week recipes from LOF will be photographed in 18th century dishes.
(Photo LOF – 18th C vase with the last flowers in February from the garden in Porto Covo)
Garden Cress soup is always made with potatoes - here at LOF - no.
If you were a branch of cress, just a little bit bitter, how would you feel rubbing up against a mealy potatoe. Disappointed? A certain lack of satisfaction?
And for your whole life while sleeping at night at the bottom of the soup terrine you would dream of what your existence would have been like with a smooth skinned being by your side.
This being exists ! Its a chickpea. So - we only live once!
Soak the chickpeas in water for 12 hours or more. You want a pretty thick soup so count 6 handfuls (cups?) for 1 liter of water.
Cook the chickpeas in a pressure cooker for 30 minutes once it has reached its pressure point, with 1 liter of water and 1,5 cubes of chicken stock or the equivalent. Blend well it should be almost a smooth paste.
Slice the cress in strips – two big handfuls – mix with the chickpeas, add a cup of light cream and blend. Serve. You don't cook the cress.
Not bad ? I think I'll have another bowl.
As cress you have found your soul mate. 
(Photo LOF – Chickpeas, soaking)
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