This Watercress Soup is a celebration of fresh, garden flavors. The base of tender leeks and sweet zucchini creates a creamy, mild foundation that perfectly balances the bright, peppery kick of fresh watercress. It’s a light yet satisfying dish that feels luxurious without being heavy. The vibrant green color is naturally derived from the fresh herbs, making it as beautiful as it is delicious. Perfect for a warm spring evening or a light summer lunch, this soup brings a refreshing energy to the table. Serve it warm or chilled, garnished with a few watercress leaves for an elegant finish. It’s a simple recipe that highlights the quality of fresh produce.
Watercress Soup
Description
This Watercress Soup is a celebration of fresh, garden flavors. The base of tender leeks and sweet zucchini creates a creamy, mild foundation that perfectly balances the bright, peppery kick of fresh watercress. It’s a light yet satisfying dish that feels luxurious without being heavy. The vibrant green color is naturally derived from the fresh herbs, making it as beautiful as it is delicious. Perfect for a warm spring evening or a light summer lunch, this soup brings a refreshing energy to the table. Serve it warm or chilled, garnished with a few watercress leaves for an elegant finish. It’s a simple recipe that highlights the quality of fresh produce.Ingredients
Directions
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In a large heavy saucepan, melt the butter over moderately low heat. Add the leeks and cook until softened but not browned, 5 to 7 minutes.
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Add the zucchini, increase the heat to moderately high and saute for 2 minutes without browning. Add the stock and bring to a boil. Reduce the heat to moderate and simmer until the zucchini is just tender, about 5 minutes. Add the watercress and simmer for 1 minute longer.
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Using a food processor or blender, puree the soup, in batches, until smooth.
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Season with salt and pepper to taste. Return to the pan to reheat if necessary.
Note
For a creamy texture, stir in a splash of cream or crème fraîche after blending, if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
You can make this soup vegetarian by substituting vegetable stock for chicken stock.
