Suteresi chorba (Watercress and yoghurt soup)
From Cookipedia
A chilled summer soup from Bulgaria.
Suteresi chorba (Watercress and yoghurt soup) | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 294 |
Ready in: | 35 minutes |
Prep. time: | 15 minutes |
Cook time: | 20 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 17th January 2013 |
Best recipe reviewA nice soup, this. 4/5 Difficult to obtain fresh watercress though. |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 3 bunches watercress, washed and trimmed
- 1 litre chicken stock
- 50 g walnuts
- 600 ml yogurt
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 2 tablespoons lemon juice
To garnish
- Watercress sprigs
- 150 ml yogurt
Method
- Bring the watercress to a boil in the chicken stock.
- Reduce the heat and simmer for 15 minutes.
- Strain through a colander and reserve the stock.
- In a food processor, blend the watercress with the walnuts.
- Pour the mixture into a bowl, and stir in the stock, yogurt, seasoning and lemon juice.
- Allow to chill in the fridge for several hours.
- Serve in individual bowls, garnished with a swirled tablespoon of yogurt and a sprig of watercress.
Variations
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