Watercress-Zucchini Soup

By sandy_h

From Summertime 1999

Ingredients

• 1 tablespoon butter or margarine
• 3 leeks, sliced (about 2 pounds)
• 1 1/2 pound zucchini, peeled and sliced
• 4 cups chicken broth
• 1 bunch fresh watercress (or spinach)
• 1/2 cup whipping cream
• 1/4 teaspoon pepper
• Garnishes: Watercress leaves, thin zucchini slices

Details

Servings 8
Preparation time 5mins
Cooking time 275mins

Preparation

Step 1

Melt butter in a Dutch oven over medium-high heat; add leeks, and saute 3 minutes. Add zucchini, and saute 2 minutes. Stir in chicken broth; bring mixture to a boil. Reduce heat, and simmer 25 minutes. Remove from heat, and stir in watercress, whipping cream, and pepper. Cool slightly.

Process soup in batches in a blender until smooth, stopping to scrape down sides; cover and chill at least 4 hours. Ladle into bowls; garnish, if desired.