Watercress Soup
AmericanVegetarianEasy25 minBy Northstar
Ingredients
Servings
4
- 1 tbsp butter
- 3 stalks leeks (white part only), chopped
- 1 0.5 lb zucchini, peeled and diced
- 4 cup chicken stock
- 1 bunch watercress, tough stems removed
- 1/3 cup heavy cream (optional)
- 1 tsp salt and freshly ground pepper
Instructions
- 1
In a large heavy saucepan, melt butter over moderately low heat.
- 2
Add leeks and cook until softened but not browned, 5 to 7 minutes.
- 3
Add zucchini, increase heat to moderately high, and sauté for 2 minutes without browning.
- 4
Add stock and bring to a boil. Reduce heat to moderate and simmer until zucchini is just tender, about 5 minutes.
- 5
Add watercress and simmer for 1 minute longer.
- 6
Purée the soup in batches in a food processor or blender until smooth.
- 7
Add cream if desired. Season with salt and pepper to taste. Serve hot.
Tags
soup