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Zucchini and watercress soup: Submitted by: France | Date Added: 10 Oct 2011
Listed in: Soups

2 medium onions
2 tsp. tablespoons butter
3 cups chicken stock or vegetable stock
2 pounds zucchini farms
A bunch watercress
1 lemon
Salt and black pepper

Cooking Instructions

Peel and chop onions. Melt butter in large saucepan. Saute onions over low heat. As soon as they are transparent, add the broth, cover and bring to boil. Wash zucchini, cut into thin slices and add to boiling broth. Cover and simmer 15 minutes.

Wash the watercress, remove tough stems and reserve a few sprigs for garnish. Chop the rest.

When the zucchini are tender, add the watercress, remove from heat and let stand 5 minutes with a lid. Squeeze the lemon.

Reduce the soup smooth cream, season and add lemon juice. Reheat and garnish with reserved watercress.

Makes 4 servings

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Zucchini  and watercress soup
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