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Iced Watercress and Lemon soup Directions
kilojoules/40 calories per serving 2 bunches watercress, stalks removed and chopped 1 onion, finely chopped 2 cups degreased chicken stock 1 cup skim milk 2 tspn grated lemon rind Â¼ tspn black pepper Â½ cup natural yoghurt
1. wash the watercress and place in a large saucepan (reserve a few sprigs for garnish) with the onion, stock, milk lemon rind and pepper.
2. Simmer gently for 25 minutes, then puree mixture in a blender or processor until smooth.
3. Stir in the yoghurt and chill. Serve soup chilled and garnish with a sprig of watercress.