Southerners love watercress soup. Years back my friends' mother used to go down to the nearby creek and pull baskets full of watercress and make us the most wonderful soup. I think of her everytime I make it. Watercress is very detoxifying and perfect for spring. Served warm, topped with a locally sourced fresh hen egg lightly poached, and a drizzle of white truffle oil, it becomes a decadent delight. I am still on my soup kick so here is my version of watercress soup. You will need: A smallish yellow onion chopped. 4 cups of fresh watercress. 1 cup buttermilk 4 cups chicken or vegetable broth 1 boiled, lightly mashed russet potato to equal about 2 cups 2 cloves of garlic finely chopped 2 tablespoons garlic infused olive oil salt, pepper and truffle oil. In a pan add the olive oil, onions and garlic, sautee until translucent. Add the broth, potato and watercress, salt and pepper and bring to a boil for about one minute. Reduce heat and let simmer. After the he...