Into the Soup’s event on March 22nd, WestSide ThrowDown, benefits Career’s in Culinary Arts Program (C-CAP). Richard Grausman is Founder and President of C-CAP which works with public schools across the nation to prepare high school students for college and career opportunities in the restaurant and hospitality industry. A national nonprofit, C-CAP provides teacher training, scholarships, cooking competitions, job shadows, training and internships, college and career advising, and product and equipment donations.
Ingredients
- 1 tablespoon butter
- 3 leeks (white part only), washed and diced
- 1 ½ pounds zucchini, peeled and diced
- 4 cups chicken stock
- 1 bunch watercress, thick stems trimmed
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/3 cup heavy cream
- In a 4-quart pot, heat the butter. Add the leeks and gently sauté over medium-low heat until softened, about 3 minutes.
- Add the zucchini and sauté for 2 minutes without browning. Add the stock and simmer until the zucchini is just tender, 3 to 4 minutes.
- Bring the soup to a boil and add the watercress. Reduce heat and simmer for 1 minute.
- In a food processor or blender, blend the soup until smooth. Season with the salt and popper. (The soup can be prepared ahead to this point. Let cool to room temperature. Cover, and refrigerate. If serving the soup hot, bring back to a simmer before proceeding.)
- Just before serving, stir in the cream.
This low-calorie (70 calories per serving) variation of the classic watercress soup uses zucchini in place of potatoes. The small amount of cream used to enrich the soup can be omitted, reducing the calories even further. This soup can be served hot or cold. If you are using a homemade chicken stock, the soup may jell when cold, making it too thick. If this happens, thin with water and adjust the seasonings. Try using yogurt instead of cream when the soup is cold. Serves 6.
From: At Home With the French Classics (Workman Publishing, 1988) by Richard Grausman.
Leave a Reply