Watercress-Zucchini Soup

From Summertime 1999
Watercress-Zucchini Soup
Watercress-Zucchini Soup

PREP TIME

5

minutes

TOTAL TIME

275

minutes

SERVINGS

7.5

servings

PREP TIME

5

minutes

TOTAL TIME

275

minutes

SERVINGS

7.5

servings

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

Directions

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.

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