|Potato||1 , peeled and diced|
|Chicken broth||2 Cup (32 tbs)|
|Crumbled dried tarragon||1⁄2 Teaspoon|
|Cornstarch||1 Tablespoon, blended with 1 tablespoon cold water|
|Cold water||1 Tablespoon|
|Watercress||1 Bunch (100 gm), stems removed|
|Low fat yogurt||1⁄4 Cup (4 tbs)|
|Lemon juice||5 Drop|
Saute onion in butter in a large saucepan, cooking until glazed.
Add potato, broth, salt, and tarragon.
Cover and simmer until tender.
Blend in a paste of cornstarch and cook until thickened.
Pour into a blender container and blend with watercress and yogurt, just until cress is finely minced.
Reheat without boiling and add a few drops of lemon juice.
Contains 40 calories per serving.