Zucchini-Watercress Soup

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

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