Preheat the oven to 400 degrees F. Cut the tops off of two heads of garlic, drizzle with olive oil (optional), wrap in foil and bake in the oven for 30-35 minutes. Remove from the oven, unwrap and let cool.

Meanwhile, begin cooking the vegetables when the garlic has been roasting for about 15 minutes. Start by sauteing the shallots and diced potatoes in extra-virgin olive oil until the shallots are translucent, about 5-8 minutes. Add 5 cups of vegetable broth, cover, bring to a boil and reduce to a simmer. Cook for 15 minutes. At this point, the roasted garlic should be finished. Remove the garlic from its skin and add it to the soup pot along with the beans. Recover and simmer for about 5 minutes.

Remove the soup from the heat and add the fresh herbs and watercress. Using an immersion blender, blend until completely emulsified and smooth. Taste the soup and add salt and pepper to your taste.

In a small bowl, use a whisk to combine the fresh lemon juice and crème fraîche. (See notes about preparing lemon crème fraîche in advance. You’ll be so glad you did.)

Finally, divide the soup among four bowls and drizzle with lemon crème fraîche. Other garnishes may include a drizzle of olive oil, an additional squeeze of fresh lemon juice, grated parmesan, fresh herbs and croutons. Enjoy!