| WATERCRESS SOUP RECIPE
Watercress soup (Serves 4)
2 bunches trimmed watercress
1 tbsp olive oil
1 small onion, chopped
600ml chicken stock
2 egg yolks
150ml plain low-fat yogurt
salt and freshly ground pepper
Remove a few leaves from the watercress and reserve for the garnish.
Chop remaining leaves and stems.
Heat oil in a pan, add onion and fry gently until golden.
Add the watercress and stock and bring to the boil.
Lower the heat, cover and simmer for 20minutes.
Work the soup to a puree in an electric blender.
Put the egg yolks into a bowl and whisk in the yogurt.
Stir in 4 tbsp of the puree and mix well.
Pour remaining puree into the rinsed out pan.
Add the yogurt mixture, stirring constantly, then heat through gently without boiling.
Add salt and pepper to taste.
Pour into 4 serving bowls and garnish with the reserved watercress leaves.
This soup may also be served chilled.