Zucchini And Watercress Vichyssoise
|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|
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.