1. Heat 2 teaspoons oil in a large saucepan over medium heat. Add pears, potato, and ginger; cook 2 minutes. Pour in broth, then stir in salt and pepper. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.

2. While broth simmers, preheat oven to 350 degrees. Brush one side of each bread slice with remaining 2 teaspoons oil, then cut into 1-inch pieces. Bake oil-side-up for 6 to 8 minutes or until toasted.

3. Set aside 8 watercress sprigs for garnish. Roughly chop remaining cress and add to the broth pan with tarragon and vinegar. Cook for 5 minutes, stir in lemon juice, then puree in a blender or food processor, in batches if necessary, until smooth. (Alternately, use an immersion blender.) Return soup to pan, stir in almond milk, and heat 2 minutes.

4. To serve, ladle into 8 bowls. Garnish each with toasted bread cubes and a watercress sprig.

Source: Hannaford fresh Magazine, January - February 2012