Recipes Zucchini and Watercress Soup 5.0 (2,640) Add your rating & review 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. By Sophie Dahl Sophie Dahl Instagram Sophie Dahl is a bestselling British author and the granddaughter of famed children’s book author Roald Dahl. She has published two critically acclaimed children’s books of her own as well as two novels and two cookbooks. Dahl hosted a six-part cookery series on BBC2, The Delicious Miss Dahl, based on her first cookbook Miss Dahl’s Voluptuous Delights (2009). Food & Wine's Editorial Guidelines Updated on May 10, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Jan Baldwin Total Time: 35 mins Yield: 4 Ingredients 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 1 small pinch of saffron threads (about 10), crumbled 1 pound zucchini, coarsely chopped 3 cups chicken stock 8 ounces watercress, chopped 1 tablespoon heavy cream Salt and freshly ground pepper Directions 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. 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. Rate it Print