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Zucchini And Watercress Vichyssoise

Healthycooking's picture
Ingredients
  Zucchini 1 Pound, sliced
  Potato 1 Large, peeled and sliced
  Onion 1 Medium, chopped
  Chicken stock 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Watercress leaves 1⁄2 Cup (8 tbs), lightly packed
  2% milk 1 1⁄2 Cup (24 tbs)
  Ground pepper To Taste
  Salt To Taste
Directions

In saucepan, combine zucchini, potato, onion and chicken stock; cover and simmer until vegetables are tender, 15 to 20 minutes.
In food processor or blender, puree hot mixture with lemon juice and watercress until smooth.
Stir in milk, salt and pepper to taste; reheat if necessary and serve hot.
Alternatively, cover and refrigerate until cold.
To serve, thin with additional milk if too thick and garnish with watercress leaves.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable

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