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Zucchini-and-Watercress Soup
© Jan Baldwin

Zucchini-and-Watercress Soup

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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.

  1. 1 tablespoon extra-virgin olive oil
  2. 1 small onion, finely chopped
  3. 1 small pinch of saffron threads (about 10), crumbled
  4. 1 pound zucchini, coarsely chopped
  5. 3 cups chicken stock
  6. 8 ounces watercress, chopped
  7. 1 tablespoon heavy cream
  8. Salt and freshly ground pepper
  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.