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Print this Recipe    Watercress Soup

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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