Zucchini-and-Watercress Soup

1. 1

   In a large saucepan, heat the olive oil.

2. 2

   Add the chopped onion and saffron threads and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes.

3. 3

   Add the zucchini and chicken stock and bring to a simmer.

4. 4

   Cook over low heat until the zucchini is tender, 10 minutes.

5. 5

   Add the watercress and cook for 5 minutes longer.

6. 6

   Using a slotted spoon, transfer the onion, zucchini and watercress to a blender.

7. 7

   Add the cream and 1/2 cup of the stock and puree until smooth.

8. 8

   Return the puree to the saucepan and season with salt and pepper.

9. 9

   Gently rewarm the soup and ladle into bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.