Watercress-Zucchini Soup

1. 1

   Saute leeks in butter in a Dutch oven 3 minutes. Stir in zucchini and saute 2 minutes. Add broth. Bring to a boil.

2. 2

   Reduce heat and simmer 4 minutes. Add watercress and pepper.

3. 3

   Simmer 1 minute.

4. 4

   Spoon 1/3 of soup mixture into container of an electric blender and puree.

5. 5

   Repeat process twice until all mixture is pureed.

6. 6

   Stir in whipping cream.

7. 7

   Chill.

8. 8

   Yields 7 1/3 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.