Rather than using broth to help flavor this soup, we’ve turned to ground fenugreek, a spice found in curry powders.
- 2 tsp. canola oil
- 1 small onion, chopped (1 cup)
- 2 cloves garlic, minced
- ½ tsp. ground fenugreek
- 2 medium russet potatoes, peeled and diced
- 2 sprigs fresh thyme
- 4 cups watercress leaves (4 oz.), plus 4 sprigs for garnish
- ½ cup low-fat buttermilk, optional
1. Heat oil in saucepan over medium heat. Add onion, and sauté 3 to 4 minutes. Stir in garlic and fenugreek, and cook 1 minute more. Add potatoes, thyme sprigs, and 4 cups water; season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes. Stir in watercress leaves, and cook 3 to 4 minutes, or until watercress is wilted and tender, but still bright green.
2. Remove thyme sprigs, and purée soup with hand blender until smooth. Stir in buttermilk, if using, and warm 2 to 3 minutes, without boiling. Serve garnished with watercress sprigs and ground black pepper.
April/May 2011 p.61