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
- 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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