Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems. | 2. Make sure the leeks are in small dice that will cook up quickly. | 3. Place butter, leeks and chicken broth in a saucepan. | 4. Bring to a boil, lower heat and simmer 4-5 minutes. | 5. Add zucchini, cook several minutes more, until zucchini is just tender. | 6. Add salt and pepper, stir. | 7. Add watercress and reduce heat. Simmer 1 minute until watercress wilts. | 8. Remove from heat and purée in a blender. | 9. Correct seasoning. | 10. Just before serving, stir in optional cream OR optional virgin coconut oil. | 11. Serve hot, warm or cold. | 12. 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. | 13. NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened. | 14. NOTE 3: See my description for making this soup Weight Watcher friendly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
watercress leaf				-	-	-	-
butter	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
leek	2		washed diced	108.58	25.186999999999998	2.67	0.534
zucchini	1		peeled diced	2.31	0.3421	0.2981	0.044000000000000004
broth	2 1/2	cups		29.375	7.52	0.0	0.0
salt pepper				-	-	-	-
heavy cream	2	tablespoons	served	102.0	0.8220000000000001	0.852	10.824000000000002
coconut oil	1 -2	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.