Date: Sun, 15 Aug 1993 14:33:42 GMT
1 tablespoon butter 3 leeks (white part only), chopped 1 1/2 pound zucchini, peeled and diced 4 cups chicken stock 1 bunch of watercress, tough stems removed 1/3 cup heavy cream (it says optional, but I don't see why you couldn't substitute milk for a lower fat version) salt and freshly ground pepper In a large heavy saucepan, melt the butter over moderately low heat. Add the leeks and cook until softened but not browned, 5 to 7 minutes. Add the zucchini, increase the heat to moderately hight and saute for 2 minutes without browning. Add the stock and bring to a boil. Reduce the heat to moverate and simmer until the zucchini is just tender, about 5 minutes. Add the watercress and simmer for 1 minutes longer. Using a food processor or blender, puree the soup, in batches, until smooth. Add the cream, if desired and season with salt and pepper to taste.
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