The mellow smoothness of the zucchinis in this intensely green vegetable soup provides a subtle counterbalance to the underlying sharp, peppery flavour of the watercress leaves.
ingredients
serves 4
2 medium onions
2 tablespoons sweet butter
1 pint chicken or vegetable stock
2 pound firm zucchinis
A large bunch of watercress
1 lemon
Salt and black pepper
method
1. Peel and chop the onions. Heat the sweet butter in a large saucepan and fry the onions over a gentle heat until they are translucent. Add the stock, cover, and bring to the boil.
2. Rinse the zucchinis, slice them thinly, and add them to the boiling stock. Reduce the heat, cover, and simmer for 15 minutes.
3. Rinse the watercress, discard the coarse stems and reserve four sprigs for a garnish. Chop the remainder.
4. When the zucchinis are tender, stir in the watercress, then remove the pan from the heat and leave to stand, covered, for 5 minutes. Meanwhile, squeeze the juice from the lemon and set aside.
5. Blend the soup to a puree, add seasoning and lemon juice to taste. Reheat and garnish with watercress.
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