Watercress Soup

1. 1

   Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.

2. 2

   Make sure the leeks are in small dice that will cook up quickly.

3. 3

   Place butter, leeks and chicken broth in a saucepan.

4. 4

   Bring to a boil, lower heat and simmer 4-5 minutes.

5. 5

   Add zucchini, cook several minutes more, until zucchini is just tender.

6. 6

   Add salt and pepper, stir.

7. 7

   Add watercress and reduce heat. Simmer 1 minute until watercress wilts.

8. 8

   Remove from heat and puree in a blender.

9. 9

   Correct seasoning.

10. 10

    Just before serving, stir in optional cream OR optional virgin coconut oil.

11. 11

    Serve hot, warm or cold.

12. 12

    NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.

13. 13

    NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.

14. 14

    NOTE 3: See my description for making this soup Weight Watcher friendly.

* Per serving · 4 servings · Values may vary.

No additional tips available.