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Whirlwind Soup




Source of Recipe


Internet


List of Ingredients




1/2 tb Butter
3 Leeks, diced
1 1/2 lb Coarsely Diced Zucchini
4 c Chicken Stock
1 bn Watercress
3/4 c Sour Cream
Salt to taste
Pepper to taste


Recipe



Heat butter in a 5-quart saucepan. Add leeks and cook until soft. Add
zucchini and saute for 4 to 5 minutes. Add stock, bring to a boil and
simmer uncovered until zucchini is tender, then add watercress and simmer
for 5 minutes. Put in blender and blend until smooth. Season with salt and
pepper to taste. Return to saucepan to reheat and add half the sour cream.
Garnish with dollop of remaining sour cream.