Garden Cress Soup Ã¡ la Orange Recipe
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Light and very refreshing, this soup can be served either hot or cold.
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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
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. PurÃ©e, 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 purÃ©ed soup and add freshly ground pepper and salt to taste. Reheat briefly, if necessary, but don't boil.
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