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Zucchini-Watercress Soup
Preparation info
4 to 6
portions- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
This soup is light, fresh, and versatile; it can begin any number of menus.
Ingredients
4 tablespoons ½ stick 2 cups
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
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