Watercress and Potato Soup
|Shallots||2 , finely diced|
|Unsalted butter||25 Gram|
|Watercress||2 Bunch (200 gm), leaves and stalks separated|
|Floury potatoes||325 Gram, diced|
|Vegetable stock/Chicken stock||1 1⁄4 Liter, boiling|
|Low fat yogurt||4 Tablespoon|
|Freshly ground black pepper||To Taste|
In a pan, cook the shallots and thyme gently in the butter until softened but not coloured.
Tie the watercress stalks together with string, then put in the pan.
Add potatoes and stir to combine.
Add the boiling stock and cook aggressively until the potatoes are soft.
Remove the watercress stalks and discard.
Add half the watercress leaves, cook for a further minute, then liquidise in a blender.
Pass the pureed soup through a fine sieve.
Whisk in the yogurt and the remaining watercress leaves.
Heat through and season with black pepper before serving.