 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a light something that is really nutiritous and truly lovely Ingredients:
1 ounce butter |
1 shallots or 1 onion |
1 garlic clove, crushed |
1 cucumber, grated |
1/2 pint chicken stock |
6 ounces watercress |
8 ounces greek yogurt |
Directions:
1. melt butter.
2. add onion and garlic and cook until softned.
3. add cucumber and stock.
4. remove stalks from watercress and add leaves to pan and cook for about 4 minutes.
5. cool.
6. liquidize the soup and pour a small amount over the yoghurt.
7. return to the pan and re-heat.
8. do not allow to boil or youghurt will curdle.
9. sometimes i add a small potatoe at the beggining of the cooking.
|
|