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Watercress-Zucchini Soup


From Summertime 1999

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  • 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


Servings 8
Preparation time 5mins
Cooking time 275mins


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.


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