By Eddy − On Monday, June 27, 2016, 7 years ago in
Soup Recipes
4 out of 5 with 8 ratings
comments: 1 - views: 15351
| Preparation time | n/a |
| Cooking Time | 40 min |
| Ready In | 50 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
5 Potatoes (Yukon Gold), peeled and sliced thinly1 large onion, peeled and chopped2 garlic cloves, peeled and sliced4 mediums sized carrots, peeled and chopped1 carrot peeled and sliced thinly2 cups watercress, washed and stems removed1/8 cup olive oil1 tablespoon kosher or sea salt
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Instructions
- In a deep pot, combine potatoes, onion, garlic, 4 chopped carrots, olive oil and salt. Add 3 quarts of water.
- Bring to a boil and boil rapidly for 20 minutes until the vegetables are tender and some of the water has evaporated. Remove from heat and, using a hand blender, blend until smooth. Return the soup to the burner and bring back to a boil.
- Add the sliced carrots and Swiss Chard and cook for no more than 10 minutes until vegetables are tender.
Recipe Credit: foodista.com
Photo Credit: Alison Bermack
Photo Credit: Alison Bermack
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