• (Cream of Vegetable Soup)
  • 6 - 8 cups shredded lettuce
  • 3 bunches watercress with stems
  • 1 large leek, green and white parts, sliced or 2 bunches of scallions, green and white parts, sliced
  • 2 cups peeled diced potatoes
  • 6 cups hot chicken bouillon
  • Salt
  • freshly ground pepper
  • 1 to 2 tablespoons butter or 1/2 cup heavy cream
  • 1/2 cup very thin slices or zucchini or cucumber (optional


This soup may be made with any combination of leaf vegetables, they determine the flavor.
Combine romaine, watercress, leek, potatoes and bouillon (I used canned chicken broth) in a large saucepan. Bring to boiling, reduce heat and simmer 10 to 15 minutes or until potatoes are tender. Cooking the soup for too long will make it taste less fresh. Puree soup in a blender, or strain through a food mill. Taste-the bouillon may be salty- and season with salt and pepper to taste. Stir in the butter or cream. Sprinkle zucchini or cucumber slices over the top for a touch of crispness. 4 - 6 servings

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Submitted 6/13/05.
Source: The Regional Italian Kitchen
Submitted By: Joy Bowers
Crema di Verdure