Title: Zucchini-Cress Soup
Categories: Soup Vegetable Lowfat Southern
Yield: 4 Servings

1	tb	Butter or margarine
1/2	c	Sliced onion
2	c	Chicken broth
2	c	Diced unpeeled zucchini
1/2	c	Watercress leaves, washed
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, and stir well. Bring to a boil, then reduce the 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.

This is a wonderful zucchini that gives welcome relief to hot and humid Louisiana summers. It's a velvety-smooth soup with no cream, so it's easy on the calories, but tastes like an indulgence.

1993 MC ILHENNY, Paul with Barbara HUNTER The Tabasco Cookbook Clarkson Potter/Publishers New York, New York MM Format by John Hartman Indianapolis, IN

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