750 ml chicken or vegetable stock 3 cup
salt & pepper to taste
2 ml worcestershire sauce 1/2 tsp
10 ml lemon juice 2 tsp
300 ml milk 1 1/4 cup
90 ml light cream 6 tbsp
90 ml plain yogurt 6 tbsp
5 potatoes, diced
25 ml butter or margarine 2 tbsp
8 shallots, trimmed & sliced
2 bunches watercress, trimmed & chopped
Melt butter in a large saucepan and saute scallions and potatoes gently for a few minutes without browning. Add watercress to pan and toss. Add stock, seasonings, worcestershire sauce and lemon juice and bring to a boil. Cover and simmer gently for about 30 minutes until tender. Cool slightly and puree in a blender or food processor; return to a clean pan. Stir in milk and bring back to a boil for about 1 minute.
Thoroughly blend cream and yogurt and add about half to the soup. Reheat gently and adjust seasonings.
Serve each portion with a spoonful of the remaining cream and yogurt mixture swirled through it.
Serves 6