Creamy Watercress and Spinach Soup
Rinse and dry the watercress and spinach. Blanch in salted water for 1-2 minutes, drain, pat dry and roughly chop. Peel and dice the potatoes. Peel and finely chop the shallots and garlic. Sauté the shallots and garlic in oil until softened. Add the potatoes and pour in the vegetable broth. Simmer for about 15 minutes.
Stir the cream, spinach and watercress into the pot and puree with an immersion blender until smooth. If the soup seems too thick, add a bit more broth. Stir in the creme fraiche and season with salt and pepper just before serving. Ladle into preheated soup bowls and serve alongside cheesy bread.