Zucchini Soup with Cress and Smoked Salmon
Rinse, trim and slice the zucchini. Peel the shallot and dice. Saute the zucchini and shallot in hot butter for 2-3 minutes. Pour in the broth and bring to a boil. Simmer for about 12 minutes and remove from heat.
Stir in the garden cress (keep some cress for garnish) and make a smooth puree. Stir in the whipped cream and creme fraiche cheese. Season with salt and pepper.
Divide the soup between the bowls and top with slices of salmon. Serve garnished with watercress.