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