40 g (1 1/2 oz) butter or margarine
1 medium onion, chopped
450 g (1 lb) potatoes, peeled and sliced
2 bunches watercress
600 ml (1 pt) chicken stock
425 ml (3/4 pt) yoghurt
1 egg
salt and pepper
1 medium onion, chopped
450 g (1 lb) potatoes, peeled and sliced
2 bunches watercress
600 ml (1 pt) chicken stock
425 ml (3/4 pt) yoghurt
1 egg
salt and pepper
method
1. Heat the butter, add the onion and cook until it has just softened but not browned.
2. Add the potatoes and watercress.
3. Stir and leave on a low heat for 3 minutes.
4. Add the stock and simmer for 20 minutes.
5. Mix the yoghurt with the egg.
6. When the potatoes are soft, liquidize the soup, adding the yoghurt mixture slowly.
7. Serve hot or cold.
2. Add the potatoes and watercress.
3. Stir and leave on a low heat for 3 minutes.
4. Add the stock and simmer for 20 minutes.
5. Mix the yoghurt with the egg.
6. When the potatoes are soft, liquidize the soup, adding the yoghurt mixture slowly.
7. Serve hot or cold.
serving amount
serves 6
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
