Watercress Soup
photo by ejo801
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- watercress leaf
- 2 teaspoons butter
- 2 leeks, washed and diced small (white part only)
- 1 lb zucchini, peeled and diced (see note)
- 2 1⁄2 cups chicken stock or 2 1/2 cups broth
- salt and pepper
- 2 tablespoons heavy cream (use yogurt only if soup will be served cold, optional, optional) (optional) or 2 tablespoons yogurt (use yogurt only if soup will be served cold) (optional)
- 1 -2 tablespoon virgin coconut oil (optional)
directions
- Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
- Make sure the leeks are in small dice that will cook up quickly.
- Place butter, leeks and chicken broth in a saucepan.
- Bring to a boil, lower heat and simmer 4-5 minutes.
- Add zucchini, cook several minutes more, until zucchini is just tender.
- Add salt and pepper, stir.
- Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
- Remove from heat and purée in a blender.
- Correct seasoning.
- Just before serving, stir in optional cream OR optional virgin coconut oil.
- Serve hot, warm or cold.
- 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.
- NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
- NOTE 3: See my description for making this soup Weight Watcher friendly.
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