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Wednesday, 1 November 2017

Watercress Soup with Toasted Almonds

Watercress Soup with Toasted Almonds

2 tablespoons olive oil
2 medium onions, chopped
1 garlic clove, minced
2 medium potatoes, diced
3 cups vegetable broth
dash of cayenne
3 bunches watercress, roughly chopped
¼ cup plus 3 tablespoons Greek yogurt
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons toasted sliced almonds

1.      In large saucepan, heat oil over medium heat.
2.      Add onions and garlic; cook 3 minutes.
3.      Add potatoes; sauté 3 minutes.
4.      Add broth and cayenne; simmer, covered, 15 minutes or until potatoes are tender.
5.      Add watercress to pan; cook 3 minutes, until wilted.
6.      In batches, purée soup in a blender; return to pan.
7.      Whisk in ¼ cup yogurt, salt, and pepper; reheat gently (do not boil).

8.      Serve with remaining 3 tablespoons yogurt and almonds.

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