Zucchini And Watercress Soup

1. 1

   Melt butter in large pot; saute onions.

2. 2

   Lower heat; cover. Stir occasionally until tender and lightly cover, 25 minutes.

3. 3

   Add broth.

4. 4

   Chop zucchini (trim ends).

5. 5

   Drop in broth.

6. 6

   Return to boil. Reduce heat until tender, 20 minutes.

7. 7

   Pull leaves and smaller stems off watercress.

8. 8

   Rinse well.

9. 9

   Remove soup from heat.

10. 10

    Add watercress.

11. 11

    Cover and let stand 5 minutes.

12. 12

    Pour soup through strainer; reserve liquid.

13. 13

    Put solids in food processor.

14. 14

    Add 1 cup of liquid.

15. 15

    Process until smooth.

16. 16

    Return to pot and add about 2 more cups of liquid and/or* 1 cup cream and 1 cup liquid.

17. 17

    Season. Simmer to heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.