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