Zucchini Watercress Soup Recipe
If you want to be known as a chef, make a personal recipe of Zucchini Watercress Soup. I have done that myself. It is an effortless Appetizer. Whenever I have European friends visiting I always prepare Zucchini Watercress Soup which is most loved by them. It is highly recommended, you must try this Zucchini Watercress Soup recipe.
Ingredients
4 tablespoons sweet butter
2 cups finely chopped yellow onions
3 cups Chicken Stock
2 pounds zucchini (about 4 medium-size)
1 bunch of watercress
Salt and freshly ground black pepper,to taste
Fresh lemon juice to taste
Directions
Melt the butter in a pot, add the onions, cover, and cook over low heat, stirring occasionally, until onions are tender and lightly colored, about 25 minutes.
Add the stock and bring to a boil.
Scrub zucchini well with a kitchen brush, trim the ends, and chop coarsely.
Drop zucchini into the stock and return it to the boil.
Reduce heat, cover, and simmer until zucchini are very tender, about 20 minutes.
Meanwhile pull the leaves and smaller stems off the watercress; you should have at least 4 loosely packed cups; rinse well.
Remove soup from heat, add watercress, cover, and let stand for 5 minutes.
Pour soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.
Add 1 cup of the cooking stock and process until smooth.
Return pureed soup to the pot and add additional cooking liquid, about 2 more cups, until the soup is of the desired consistency.
Season to taste with salt, pepper and lemon juice.
Simmer briefly to heat through.
Add the stock and bring to a boil.
Scrub zucchini well with a kitchen brush, trim the ends, and chop coarsely.
Drop zucchini into the stock and return it to the boil.
Reduce heat, cover, and simmer until zucchini are very tender, about 20 minutes.
Meanwhile pull the leaves and smaller stems off the watercress; you should have at least 4 loosely packed cups; rinse well.
Remove soup from heat, add watercress, cover, and let stand for 5 minutes.
Pour soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.
Add 1 cup of the cooking stock and process until smooth.
Return pureed soup to the pot and add additional cooking liquid, about 2 more cups, until the soup is of the desired consistency.
Season to taste with salt, pepper and lemon juice.
Simmer briefly to heat through.
