Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter 1 tb Curry powder
4 ea Leeks (white part only, 1/2 bn Watercress, thick stems
. washed and diced) . trimmed
1 3/4 lb Zucchini, peeled and diced 1/4 ts Salt
4 c (to 5) Chicken stock, home- 1/8 ts Freshly ground pepper
. made or canned 1/3 c (to 1/2) Heavy cream

Heat butter in heavy, 4-quart pot. Add leeks and gently saute over
medium-low heat until softened, about 3 minutes.

Add the zucchini and saute for two minutes without browning. Add
stock and curry powder and simmer until zucchini is just tender, 3 or
4 minutes.

Bring soup to a boil and add watercress. Reduce heat and simmer for
one minute.

In food processor or blender, blend the soup until smooth. Season
with salt and pepper. (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, or spoon 1 tablespoon of
cream over each portion. Serve it hot or cold.

From Richard Grausman's book, "At Home With the French Classics,"
Workman, 1988, as seen in THE OLYMPIAN, 4/5/95.

Typos unintentionally inserted by Iris Grayson
Submitted By IRIS GRAYSON On 04-19-95

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