Cream of Watercress Soup


  • 1 1/2 lbs. zucchini
  • 1 Tbsp. unsalted butter or margarine
  • 3 leeks without tops, chopped
  • 4 cups chicken stock or canned broth
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  • 1 bunch watercress, tough stems removed
  • 1/3 cup heavy cream, opt.
  • salt to taste
  • pepper to taste


Trim ends off zucchini. Peel and chop. Melt butter in large heavy saucepan over low heat. Add leeks. Cook for 5 minutes or until soft but not brown. Add zucchini. Increase heat to medium high. Saute for 2 minutes; do not brown. Add stock. Bring to a boil. Reduce heat to moderate. Simmer for 5 minutes or until zucchini is just tender. Add watercress. Simmer for 1 minute. Puree soup in blender until smooth. Add cream. Add salt and pepper. 4-6 servings.

By Robin from Washington, IA


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