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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