Zucchini & Chicken Soup-Cold Cream of w Watercress Serves 4-6

In a saucepan, melt the butter over med-high heat. Add the onions and cook, stirring, for 3 min. Add garlic and cook for 15 sec. Add zucchini, salt and pepper and cook until tender. Add stock and thyme and bring to a boil. Reduce heat and simmer, stirring occasionally for 20 min. Meantime, brown chicken in 2 T butter. Add wine and simmer 5 min. Add liquid to soup, reserving meat. Add watercress and let wilt, 5 min. Remove from hat and discard thyme sprig. With hand-held immersion blender (or in batches in food processor), puree soup. Return to heat and stir in cream. Heat gently 5 min. Adjust seasoning, keeping in mind that salt is less evident in cold foods. Add chicken and let cool. Chill at least 4-6 hours. Garnish w watercress springs and chives.

Butter 2 T unsalted
Onion 0.5 c chopped
Garlic 1 tsp minced
Zucchini 1.25 lb trimmed and chopped
Salt 0.5 tsp
Pepper 0.25 tsp white
Chicken 1 lb boneless, cut into pieces
Wine, Pink 0.5 c
Stock 2 c chicken
Thyme 1 sprig
Watercress 1 c packed leaves
Parsley 1 T minced
Heavy Cream 2 c
Sour Cream 0.25 c or use crème fraiche