Name: Zucchini-Watercress Soup
Yield: 4 to 6 portions
Ingredients: 3 cups Chicken Stock; 1 bunch of watercress; 2 pounds (about 4 medium-size) zucchini; Salt and freshly ground black pepper, to taste; 4 tablespoons (½ stick) unsalted butter; Fresh lemon juice, to taste; 2 cups finely chopped yellow onions

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This soup is light, fresh, and versatile; it can begin any number of menus.

Ingredients

4 tablespoons (½ stick) unsalted butter
2 cups finely chopped yellow onions

Soup
Gluten-free

Method

Melt the butter in a large heavy pot over low heat. Add the onions, cover, and cook, stirring occasionally, until the onions are tender and lightly colored, about 25 minutes.
Add the stock and bring to a boil.
Scrub the zucchini well with a kitchen brush, trim the ends, and chop coarsely. Drop the zucchini into the stock and return it to a boil. Reduc

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of