Watercress soup with curry

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
4 eaches Leeks (white part only,
. washed and diced)
1¾ pounds Zucchini, peeled and diced
4 cups (to 5) Chicken stock, home-
. made or canned
1 tablespoon Curry powder
½ bunch Watercress, thick stems
. trimmed
¼ teaspoon Salt
⅛ teaspoon Freshly ground pepper
⅓ cup (to 1/2) Heavy cream

Directions

Heat butter in heavy, 4-quart pot. Add leeks and gently saute over medium-low heat until softened, about 3 minutes.

Add the zucchini and saute for two minutes without browning. Add stock and curry powder and simmer until zucchini is just tender, 3 or 4 minutes.

Bring soup to a boil and add watercress. Reduce heat and simmer for one minute.

In food processor or blender, blend the soup until smooth. Season with salt and pepper. (The soup can be prepared ahead to this point.

Let cool to room temperature, cover and refrigerate. If serving the soup hot, bring back to a simmer before proceeding.) Just before serving, stir in the cream, or spoon 1 tablespoon of cream over each portion. Serve it hot or cold.

From Richard Grausman's book, "At Home With the French Classics," Workman, 1988, as seen in THE OLYMPIAN, ⅘/95.

Typos unintentionally inserted by Iris Grayson Submitted By IRIS GRAYSON On 04-19-95

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