Watercress Broth

Instructions

1. 1

   In a large saucepan, heat the olive oil over medium heat.

2. 2

   Add the diced onion and sauté until softened, about 5 minutes.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the minced garlic and cook for 1 minute, until fragrant.

   Tip: Be careful not to burn the garlic.

4. 4

   Add the watercress and cook until wilted, about 3-4 minutes.

   Tip: Use a spoon to stir and help the watercress wilt evenly.

5. 5

   Pour in the hot stock and bring to a boil.

   Tip: Use a slotted spoon to remove any excess watercress leaves.

6. 6

   Reduce heat to low and simmer for 10-15 minutes, or until the flavors have melded together.

   Tip: Season with salt and black pepper to taste.

7. 7

   Stir in the dried dill weed and lemon juice.

   Tip: Be careful not to add too much lemon juice, as it can make the broth too acidic.

8. 8

   Taste and adjust seasoning as needed.

9. 9

   Serve hot, garnished with additional watercress leaves if desired.

   Tip: You can also serve with a swirl of olive oil and a sprinkle of paprika, if desired.