Watercress and Potato Soup

1. 1

   In a large pot heat oil over medium heat.

2. 2

   Add shallots and potatoes and cook, stirring for 5-6 minutes or until softened, but not beginning to brown.

3. 3

   Add broth, increase heat to high, bring to a boil and cook for 1 minute.

4. 4

   Quickly add watercress and spinach.

5. 5

   After they have cooked a few seconds, use slotted spoon to transfer all of the vegetables to a food processor.

6. 6

   Pulse until smooth, but not watery.

7. 7

   Add about 1 cup of the cooking broth and pulse until smooth.

8. 8

   Return to saucepan.

9. 9

   Season to taste with salt and pepper.

10. 10

    Gently reheat over medium heat.

11. 11

    Ladle into warmed serving bowls.

12. 12

    Add a spoonful of creme fraiche to the center of each and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.