Soups & Stews >
| | Zucchini Leek Soup
1 large leek, washed & finely chopped (white & green parts only)
1 finely chopped small onion
3 shallots, chopped fine
3 cloves minced garlic
2 tablespoons of extra virgin olive oil
freshly ground pepper to taste
1 large russet potato, peeled and cut into 1 inch pieces
1 1/2 pounds of zucchini, sliced thin
3 cups of homemade chicken broth
1/3 cup of light cream
juice from 1 lemon
Ice water for thinning soup
Sauté leek, onion, shallots and garlic in olive oil, adding pepper to taste, until mixture is softened. Add potato, zucchini and broth. Simmer mixture, covered, for 15 minutes or until potato is very tender. Puree mixture in a blender or food processor in batches, until soup is smooth. Transfer to a bowl and add cream, lemon juice, and pepper. Chill soup at least 6 hours or overnight. Thin soup with ice water and season with additional lemon juice right before servings. Garnish with chopped chives, grated zucchini skin or grated lemon peel .Serves 6 - 8 |
|
| |
Follow us:
Facebook
Blogger
Twitter
|
Basic-Recipes.com
| 
|