2 medium potatoes
2 Maui onions
2 garlic cloves
2 tablespoons fresh thyme
2 tablespoons olive oil
4 cups of vegetable stock
3 bunches of watercress
2 tablespoons crème fraiche
Salt and pepper to taste
Wash, peel and chop the potatoes, onions and garlic.
In a large saucepan heat olive oil and sauté the potatoes, onions and garlic until the onions are translucent. Add the fresh thyme. Add the vegetable stock and washed, chopped watercress.
Simmer for 30-45 minutes. Remove the thyme stems.
Blend the soup until it’s smooth.
Top with fresh thyme sprig and crème fraiche.