Zucchini-and-Watercress Soup
Recipe from Food & Wine

Sophie Dahl likes eating peppery watercress in the spring and has figured out a way to highlight its bright flavor in this silky soup. A single tablespoon of cream gives the vivid green soup a touch of richness.


Zucchini-and-Watercress Soup
Jan Baldwin

not yet rated

read comments

add your rating
add a comment
Servings: 4
Prep Time: 35 mins
Total Time: 35 mins
Related Categories: Chicken Broth and Stock, Seasonal, Soup, Vegetable Soup, Watercress, Zucchini
 
savings in
change zip
 
Ingredients
  • 1  tablespoon
    extra-virgin olive oil
    see savings
    On Sale
  • 1 
    small onion, finely chopped
    see savings
    On Sale
  • 1 
    small pinch of saffron threads, crumbled (about 10)
    see savings
    On Sale
  • 1  pound
    zucchini, coarsely chopped
    see savings
    On Sale
  • 3  cups
    chicken stock
    see savings
    On Sale
  • 8  ounces
    watercress, chopped
    see savings
    On Sale
  • 1  tablespoon
    heavy cream
    see savings
    On Sale
  •  
    Salt and freshly ground pepper
    see savings
    On Sale
add ingredients to list

Directions
1.
In a large saucepan, heat the olive oil. Add the chopped onion and saffron threads and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the zucchini and chicken stock and bring to a simmer. Cook over low heat until the zucchini is tender, 10 minutes. Add the watercress and cook for 5 minutes longer.
2.
Using a slotted spoon, transfer the onion, zucchini, and watercress to a blender. Add the cream and 1/2 cup of the stock and puree until smooth. Return the puree to the saucepan and season with salt and pepper. Gently rewarm the soup and ladle into bowls.
Add Your Review
Related Recipe
Cousin Annies 7 Layer Salad with Thousand Island Dressing
Cousin Annies 7 Layer Salad with Thousand Island Dressing

This delicious salad is always a welcome addition to the buffet table for family gatherings, bring-a-dish buffets and summer picnics. Inspired by a classic Southern favorite, this layered all-American salad looks beautiful in a clear glass bowl.

 Articles
Cheeseburger Soup: Dinner for $10
...Want to work up a little wizardry in the kitchen to wow your kids? Take cheeseburgers, take soup..., and with a bit of behind-the-scenes alchemy -- presto! -- you've got Cheeseburger Soup. (Don't worry..., no blender required.) Take that, Harry Potter. How the heck did you do that? It's a full-fledged hearty soup... read more...
Great Tortilla Recipes from Soup to Salad
..., with tortillas that lead to soup, a main course, and even dessert. Tortillas are traditionally made with corn... corn tortilla slices give this salad a little extra oomph. Tortilla Soup You can't go wrong... with this popular standard as long as you've got corn, tomatoes, and soup-infused tortillas. Goat Cheese Truffle Oil... read more...
Canned Soup: Know Your Label Lingo
...Remember when the label on a can of soup didn't say much more than the company, the flavor, and..., most likely, "condensed?" Of course I'm talking about the Campbell's Tomato Soup label, that classic... canned soup every day, cooked by his dear old mom.) But now, as we're ever more vigilant about our sodium... read more...
Food Blogs We Love
Pea pancakes with smoked salmon and a little green soup
tendrils. Froze half of the batch and ate them for lunch the next day too. Then there was this green soup loaded with peas, zucchini and watercress and flavored with coriander and a touch of lemon juice. It was delicious with toasted bread and read more...
see more blogs
More Great Recipe Ideas from Food & Wine