Thursday, 16 January 2014

Watercress and yogurt soup




I'm delighted with my new mugs for soups and creams. What do you think? Isn't this color simply gorgeous? For someone who loves soups and creams as much as I do,  getting this set was as exciting as a birthday present you have waited for a long, long time.

But they have come, I've used and I am absolutely delighted. All you know that LeCreuset products (you can buy them here) are wonderful. I do not say anything new. I just confirm that they are as nice as they seem, so I decided to try them with a green, green hot soup.

I need no excuses to prepare soups as I love all of them, but it is getting kind of cold in here, so I feel like starting my meals with some warm and conforting vegetable soup. I had some watercress in the fridge, so this is the soup I came up with.

I've added just plain yogurt for a light cream, but if you want a more satisfing meal you can add potatoes and carrots.  You will have a less intense green colour in your soup, but it will be equally tasty.


Watercress and yogurt soup

Ingredients (for 2 people)

2 shallots
Olive oil
1/2 liter of broth
A good handful of fresh watercress
1 plain yogurt (whole or fat-free)
1 potato (optional)

Preparation

In a large saucepan fry the shallots cut into small cubes, with a couple of tablespoons of oil over medium heat. Cook until translucent. Add broth, bring to boil. Add watercress, cook 2 to 5 minutes over medium heat. Taste and adjust salt and pepper if necessary. With a hand mixer, purée the soup until completely mixed. Add the yogurt and beat again. Serve immediately.

If you use potatoes, cut into chunks and add to the pan after frying the shallot. After a couple of minutes, add the broth and let the potatoes cook until tender: 15 to 20 minutes. Then just follow the recipe as above: Add the watercress and yogurt and make a soup.

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