YUMMY light soup perfect for lunch or a light brunch.
olive oil
1 sweet onion minced
2 small russet red potatoes minced
10 oz washed watercress
1 clove garlic minced
4 oz rough chopped kale
4 C gluten free chicken stock
sea salt
black pepper
lemon juice
sour cream to garnish
Heat oil in a large skillet and add the potato, onion and garlic and sautee for 10 minutes but don't allow it to brown. Add the watercress and kal. then pour chicken stock over veggies and allow to cook at a low heat until veggies are wilted. Puree the dish in small batches, pour into a bowl and chill over night and let it sit. Serve and add a dollop of sour cream to garnish.
