Instructions: Melt the butter in a large stockpot over medium heat. Cook onions with salt and pepper until soft, about 10 minutes. Pour in chicken stock and rice. Bring to a boil, reduce to medium heat, and cook 20 minutes. Stir in watercress, bring back to a boil, and cook 5 minutes longer. Let cool.

Puree in food processor or blender. Add yogurt, lime juice and pepper to taste. Process to blend and chill. Transfer to sealed containers or thermos. (This soup is also delicious reheated and served hot.)

This recipe yields 6 cups of soup.

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