Instructions: Heat a 4-quart non-stick soup pan over a moderately-high setting. Add the ghee. Add the chopped onion and stir to coat with the oil; reduce heat to medium and saute until translucent (2-3 minutes). Add a pinch of salt and the sugar. Stir well. Continue to cook while preparing the zucchini.

Peel and chop the zucchini. Add to the pan; stir to combine. Cook while you prepare the potatoes. Peel and dice the potatoes. Add to the pan; stir to combine and cook while you prepare the garlic.

Smash the garlic and puree it with the blade of a chefs knife: use the pepper and salt substitute as abrasive. Add to the pan along with sage leaves (left whole). Add water to yield 8 cups of soup. Add the bouillon concentrate. Stir to combine.

Bring to a boil. Cover, reduce heat and simmer 20 minutes. Puree with a hand-blender. Serve hot, garnished with chopped watercress.

Description: "2 to 3 as main dish or 4 to 6 as appetizer."

NOTES : REVIEW: I discovered this recipe on the fat free list. That recipe was a fat-free version of a recipe attributed to Sophie Grigson. It seemed like a good basic recipe (see Marrow, Potato and Sage Soup). I added a little oil and changed the order in which things were added. We used two of Lawrys products: 17-salt-free seasoning and their seasoned pepper (coarsely ground). Prepared this way the soup tasted good from the first spoonful. I would serve this to start a dinner party. It would also go well in a cup poured from a thermos at a ball game.

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