Salt and Pepper
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.
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