Watercress Soup

1. 1

   In a pot (with a lid) over medium-heat, saute the onion and garlic in olive oil. Add the watercress and potatoes and saute until the watercress is a little wilted.

2. 2

   Add about 3 cups of water. You want the vegetables to be covered.

3. 3

   Put the lid on and simmer for about 15 minutes or until the potatoes are soft. Blend thoroughly, discarding some parts of stems that don't cooperate! Add salt and black pepper to taste.

4. 4

   Serve with creme fraiche, grated cheese, toasted bread.

* Per serving · 4 servings · Values may vary.

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