Zucchini-And-Watercress Soup

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Ingredients

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

1 small pinch of saffron threads (about 10), crumbled

1 pound zucchini, coarsely chopped

3 cups chicken stock

8 ounces watercress, chopped

1 tablespoon heavy cream

Salt and freshly ground pepper

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