Garden Cress Soup á la Orange Servings: 4 Serving Size: 1 cup Ingredients - 1 tablespoon olive or canola oil - 1 onion, chopped - 6 ounces cress (this is approximate; use more or less if you wish) - 2 cups chicken or vegetable stock - 1 cup orange juice - 1/2 cup plain yogurt - salt and pepper    Light and very refreshing, this soup can be served either hot or cold.   Directions If garden cress is unavailable, use water cress--it's equally good--but consider growing your own garden cress. It is the quickest and easiest to grow of the greens, since it can be grown on a windowsill in a flowerpot and is ready to use about 2 weeks after planting. In a large pot over low heat, heat olive oil and cook chopped onion without browning until it softens, 5 - 10 minutes. Meanwhile, rinse and coarsely chop the cress. Add cress, stock and orange juice to the onion and simmer for about 5 minutes. Purée, preferably in the cooking pot using a hand held blender. If using a conventional blender, work in several batches to prevent splattering of hot	1

	liquid.  Whisk yogurt into puréed soup and add freshly ground pepper and salt to taste.  Reheat briefly, if necessary, but don't boil.	2