Soup Recipes > Chilled Watercress and Yogurt Soup

How to make chilled watercress and yogurt soup:
A chilled soup which is ideal for a summer lunch in the garden.





Ingredients

2 bunches of watercress
1 large potato, peeled and sliced
1 onion, peeled and sliced
3 3/4 cups chicken stock
1 clove garlic, crushed
seasoning
4 tablespoons unflavored yogurt (see measure conversions for more information)

Method

- Wash the watercress thoroughly in cold water and discard any tough stalks or yellow leaves.
- Set aside a few sprigs for garnish and put the remainder of the watercress into a large saucepan with the potato, stock and garlic.
- Season well.
- Bring to the boil, then cover the pan and simmer until the potato and onion are quite soft.
- Allow to cool and puree the soup in a blender or rub through a coarse sieve.
- Taste and adjust the seasoning before stirring in the yogurt.
- Serve chilled, garnished with watercress sprigs.