Cream of Corn and Watercress Soup

Cook the corn in plenty of rapidly simmering water until the kernels are just tender, then remove the corn with tongs and reserve the cooking water. When the corn is cool enough to handle, scrape the kernels off the cobs with a sharp knife. Set the kernels aside.

Heat the oil in a soup pot. Add the onions and garlic and sauté over medium-low heat until golden.

Add the potatoes and 4 cups of the cooking liquid from the corn, and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Add half of the watercress. Simmer until the potatoes are tender, about 10 to 15 minutes longer, then remove from the heat.

Set aside a cup of the corn kernels and add the rest to the soup. With a slotted spoon, transfer the solid ingredients from the soup to the food processor or blender and puree until smooth, then return to the soup pot. Or, simply insert an immersion blender and puree until smooth.

Add the reserved corn kernels and watercress along with enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper. Let the soup cool to room temperature, then refrigerate until chilled. Top each serving with a sprinkling of oregano leaves.