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Zucchini Cress Soup

1 tb Butter Or Margarine
1/2 c Sliced Onion
2 c Chicken Broth
2 c Diced Unpeeled Zucchini
1/2 c Washed Watercress Leaves
1/2 c Peeled And Chopped Potato
3 Parsley Sprigs
1/2 ts Tabasco Pepper Sauce
Plain Yogurt Or Sour Cream


In a medium saucepan, melt the butter and saute the onion until tender, about 2 minutes. Add the broth, zucchini, watercress, potato, parsley and Tabasco sauce; stir well. Bring to a boil, reduce heat, cover and simmer for 20 minutes, until the potato is soft. Cool. Puree the soup in two batches in a blender or food processor. Chill. Serve with yogurt or sour cream.


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