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1
In a saucepan, melt the butter over medium-high heat.
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2
Add the onions and cook, stirring, for 3 minutes.
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3
Add the garlic and cook for 15 seconds.
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4
Add the zucchini, salt, and pepper, and cook until tender.
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5
Add the stock and thyme and bring to a boil.
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6
Reduce the heat and simmer, stirring occasionally, for 20 minutes.
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7
Add the watercress and let wilt, about 5 minutes.
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8
Remove from the heat and discard the thyme sprig.
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9
With a hand-held immersion blender or in batches in a food processor, puree the soup.
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10
Return to the heat and stir in the cream.
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11
Heat gently and cook for 5 minutes.
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12
Adjust the seasoning, to taste, keeping in mind, that salt is less evident in cold foods.
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13
Let cool and refrigerate until well chilled, at least 4 to 6 hours.
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14
Transfer to a large thermos.
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15
To serve, pour into double-handled cream soup bowls or decorative cups.
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16
Swirl creme fraiche into each serving and garnish with watercress sprigs and chives.
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17
Serve with cheese crackers.
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18
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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19
Into a bowl, sift together the flour, cayenne, and salt.
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20
In another bowl, cream together the butter and cheese.
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21
Add the dry ingredients and mix together.
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22
Fold in the pecans and sesame seeds.
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23
Drop onto the baking sheet 1 teaspoon at a time, spreading gently to flatten into rounds.
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24
Bake until golden and crisp around the edges, about 15 minutes.
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25
Remove from the oven and let cool slightly before serving, or serve at room temperature.
