Watercress Soup with Lemon and Crème Fraîche

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the potato and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potato is tender, about 10-15 minutes.

Stir in the watercress and cook until wilted, about 2 minutes.

Remove the pot from the heat and carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.

Return the soup to the pot and stir in the lemon juice, lemon zest, and crème fraîche. Season with salt and pepper to taste.

Serve hot, garnished with an extra dollop of crème fraîche and a sprinkle of black pepper.