Soup Recipes > Chilled Watercress and Yogurt Soup
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)
- 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.
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Comment Script
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 watercress1 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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