Serves 6

Peppery watercress is usually paired with potatoes in soup, but in this version, zucchini takes the place of the potatoes. To balance the slight bitterness of the leaves, add a pear and a touch of honey. Lemon juice brightens the flavor, and cream adds a bit of richness, but it is optional. Be sure to make the soup soon after you purchase the cress, as it does not keep well after a few days.

2 bunches watercress

2 tablespoons unsalted butter

1 large leek (white part only), finely sliced

3 small (1 pound) zucchini, sliced

1 pear, cored and sliced

1 quart chicken stock

⅓ cup rice

Salt and pepper, to taste

2 teaspoons honey

1 tablespoon lemon juice

6 tablespoons heavy cream (for garnish)

1. Remove and discard 1 inch of the thick bottom stems of the watercress. Coarsely chop the remaining stems and leaves. Set aside.

2. In a soup pot over medium heat, melt the butter. Add the leeks and cook, stirring occasionally, for 5 to 7 minutes, or until the leeks soften. Add the zucchini and pear, and cook, stirring, for 1 minute.

3. Add the stock, rice, salt, and pepper. Adjust the heat to a simmer and cook for 8 minutes, or until the zucchini is tender. Add the watercress and cook for 4 to 5 minutes, or until it wilts and softens. Remove from the heat.

4. In a blender in batches, puree the soup until smooth. Return it to the pot and stir in the honey and lemon juice. Taste and add more salt and pepper, if you like. Rewarm the soup and ladle into bowls. Drizzle with cream, if you like. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.