Zucchini and Watercress Soup

This is a marvelous way to take advantage of the summer veggies in your garden or produce aisle. Of course, you might want to wait until we are done with this heat-wave we've been having. Or, serve it cold.

WHAT YOU NEED:

• 4 tablespoons sweet butter
• 2 cups finely chopped yellow onions
• 3 cups chicken or vegetable stock
• 2 lbs zucchini (4-5 medium size)
• 2 bunches of watercress
• Salt & pepper to taste
• Fresh lemon juice to taste

STEPS:

1. Melt the butter, add onions, cover and cook over low heat, stirring occasionally until onions are tender and lightly colored (about 25minutes).
2. Chop the zucchini into chunks.
3. Add the stock; bring to boil. Add zucchini and cook until zucchini is very tender (about 20 minutes).
4. Meanwhile, pull the leaves and smaller stems off the watercress until you have 4 cups loosely packed.
5. Remove soup from heat, add watercress, cover, and let stand for 5 minutes.
6. Pour soup through into a blender. Add stock if needed and blend until smooth.
7. Return soup to the pot and add additional stock until the soup is of the desired consistency.
8. Season with salt, pepper, and lemon. Simmer briefly.