Watercress-Zucchini Soup - cooking recipe

Ingredients

3 leeks, sliced (about 2 lb.)
1 Tbsp. butter or margarine
1 1/2 lb. zucchini, peeled and sliced
4 c. ready to serve broth
1 bunch fresh watercress
1/8 tsp. pepper
1/3 c. whipping cream

Preparation

Saute leeks in butter in a Dutch oven 3 minutes. Stir in zucchini and saute 2 minutes. Add broth. Bring to a boil.
Reduce heat and simmer 4 minutes. Add watercress and pepper.
Simmer 1 minute.
Spoon 1/3 of soup mixture into container of an electric blender and puree.
Repeat process twice until all mixture is pureed.
Stir in whipping cream.
Chill.
Yields 7 1/3 cups.