Suteresi chorba (Watercress and yoghurt soup)

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

A chilled summer soup from Bulgaria.

Ingredients

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• 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

1. Bring the watercress to a boil in the chicken stock.
2. Reduce the heat and simmer for 15 minutes.
3. Strain through a colander and reserve the stock.
4. In a food processor, blend the watercress with the walnuts.
5. Pour the mixture into a bowl, and stir in the stock, yogurt, seasoning and lemon juice.
6. Allow to chill in the fridge for several hours.
7. Serve in individual bowls, garnished with a swirled tablespoon of yogurt and a sprig of watercress.

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