Watercress Soup

1. 1

   Heat oil in saucepan over medium heat.

2. 2

   Add onion, and saute 3 to 4 minutes.

3. 3

   Stir in garlic and fenugreek, and cook 1 minute more.

4. 4

   Add potatoes, thyme sprigs, and 4 cups water; season with salt and pepper, if desired.

5. 5

   Cover, and bring to a boil.

6. 6

   Reduce heat to medium-low, and simmer 20 minutes.

7. 7

   Stir in watercress leaves, and cook 3 to 4 minutes, or until watercress is wilted and tender, but still bright green.

8. 8

   Remove thyme sprigs, and puree soup with hand blender until smooth.

9. 9

   Stir in buttermilk, if using, and warm 2 to 3 minutes, without boiling.

10. 10

    Serve garnished with watercress sprigs and ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.