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Remove from the heat and blend until smooth with a hand blender (or tip into a blender or food processor).
Remove from the heat and blend until smooth in a liquidiser, then return to the pan and keep warm.
Remove from the heat then blend in a liquidiser until smooth, and strain through a sieve if necessary.
Season and simmer gently for 30 minutes, add the leaves, remove from the heat and blend in a liquidiser until smooth.
Remove from the heat and coarsely blend with the yoghurt and lemon juice.
Remove from the heat, add the cream and blend with a hand blender until smooth.
Ensure that the jelly is well blended before removing from the blender.
Remove from the heat and set aside to cool. 4 Blend 5 of the apricots with 4 tbsp water in a liquidiser to form a puree.
Remove from the heat and set aside to cool slightly, then blend to a fine purée in a food processor.
Remove from the heat, add two-thirds of the watercress leaves and blend the soup in a liquidiser until smooth.
Remove from the heat and stir in the sour cream until well blended.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com