Watercress Soup - cooking recipe

Ingredients

watercress leaf
2 teaspoons butter
2 leeks, washed and diced small (white part only)
1 lb zucchini, peeled and diced (see note)
2 1/2 cups chicken stock or 2 1/2 cups broth
salt and pepper
2 tablespoons heavy cream (use yogurt only if soup will be served cold, optional, optional) (optional) or 2 tablespoons yogurt (use yogurt only if soup will be served cold) (optional)
1 -2 tablespoon virgin coconut oil (optional)

Preparation

Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
Make sure the leeks are in small dice that will cook up quickly.
Place butter, leeks and chicken broth in a saucepan.
Bring to a boil, lower heat and simmer 4-5 minutes.
Add zucchini, cook several minutes more, until zucchini is just tender.
Add salt and pepper, stir.
Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
Remove from heat and puree in a blender.
Correct seasoning.
Just before serving, stir in optional cream OR optional virgin coconut oil.
Serve hot, warm or cold.
NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
NOTE 3: See my description for making this soup Weight Watcher friendly.