Zucchini Watercress Soup

• 4 Tbsp. butter
• 2 cups chopped yellow onion
• 3 cups chicken stock
• 2 lbs. zucchini (about 4 med.)
• 1 bunch watercress
• salt and fresh ground pepper
• fresh lemon juice

1. Melt butter in pan, add onions. Cover and cook over low heat stirring occasionally until tender.
2. Add stock and bring to boil
3. Chop zucchini coarsley and add to stock. Simmer about 30 minutes or until squash is very tender.
4. Clean watercress, rinse well. Peel off leaves and small stems to use-discard big stems.You should have about 4 cups loosely packed leaves.
5. Remove soup from heat. Add watercress, cover and let stand 5 minutes.
6. Pour soup through stainer, reserving broth. Transfer solids to food processor with steel blade (or blender). Add 1 cup stock and process until smooth.
7. Return soup to pot and add additional stock (about 2 cups) until desired consistency.
8. Season to taste with salt and pepper. Add healthy squeeze of lemon juice, 2-4 Tbsp. according to taste.

butter, yellow onion, chicken stock, zucchini, watercress, salt, lemon juice

Taken from www.epicurious.com/recipes/member/views/zucchini-watercress-soup-1229131 (may not work)