1 Tbsp. olive or canola oil1 green garlic or onion, chopped 6 oz. cress (this is approximate; use more or less if you wish) 2 cups chicken or vegetable stock 1 cup orange juice or ½ c. lemon juice ½ cup plain yogurt salt and pepper

In a lg. pot over low heat, heat olive oil. Cook chopped onion/green garlic, without browning, until soft, 5 - 10 min. Meanwhile, rinse & coarsely chop cress. Add cress, stock & juice to onion/garlic & simmer for 5 min. Purée in pot using a hand held blender (or, if using a conventional blender, work in several batches to prevent splattering of hot liquid). Whisk yogurt into puréed soup & add freshly ground pepper & salt, to taste. Reheat briefly, if necessary, but don't boil.

Recipe found on recipetips.com