Iced Watercress And Lemon Soup
|Watercress||2 Bunch (200 gm), washed|
|Onion||1 , finely chopped|
|Skimmed chicken stock||500 Milliliter|
|Skimmed milk||250 Milliliter|
|Low fat yogurt||125 Milliliter (Natural)|
|Grated lemon rind||2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
Remove leaves from water and chop.
Place in a large saucepan with the onion, stock, milk, lemon rind and pepper.
Simmer gently for 25 minutes, then puree mixture in a food processor or blender until smooth.
Stir in the yogurt and chill.