Watercress & Yogurt Soup, Chilled & Spiced

Heat oil in a saucepan over med-lo heat. Add onions and a pinch each of salt and pepper. Cook, stirring regularly, until onions are soft and translucent but not browned, about 10 min. Add garlic and cook until fragrant and softened, 2 min more. Add stock, bring to a boil and boil about 6 min. Reduce heat and simmer 4 min more. Remove from heat, let cool 30 min, then refrigerate 30 min more. Meanwhile, add a pinch of salt to a medium pot of water and bring to a boil over high heat. Add watercress and blanch 2 min. Drain and plunge into ice water bath. Drain again. In blender, combine watercress w chilled stock mix, garam masala and yogurt. Process until finely pureed, 2-3 min. Refrigerate until cold. Serve topped w yogurt, pepper and a trickle of olive oil.

Olive Oil 2 T plus more for finishing
Onion 2 medium finely sliced
S & P
Garlic 2 cloves, thinly sliced
Vegetable or Chicken stock 3 c
Watercress 14 oz
Garam Masala 1.5 tsp
​Yoogurt 2 T plus more for fiishing