Zucchini Leek Soup Recipes

ZUCCHINI AND LEEK SOUP

Steps:

• Trim leeks, wash thoroughly.
• Slice celery, leeks and zucchini; peel and slice carrot and potato.
• Heat butter in a large saucepan, add vegetables. Stir to coat vegetables in butter.
• Cover pan, cook over medium heat 5 minutes; stirring occasionally. Do not allow vegetables to brown.
• Add water, crumbled stock cubes, salt and pepper; mix well.
• Bring soup to boil, reduce heat, simmer, covered for 15 minutes or until vegetables are tender.
• Stir in parsley.
• Puree veg and liquid in a blender; blend just one cup of soup at a time on medium speed.
• Return soup to saucepan, add cream, reheat without boiling.

ZUCCHINI-LEEK SOUP

Steps:

• Cut Zucchini into ½ inch squares. Cut the white portion of the Leeks in half lengthwise, then cut in ¼ inch dice. Soak the Leeks in a large bowl of water to remove the grit. Chop the Bacon into ¼ inch pieces. In a large pot, cook Bacon until crisp. Remove Bacon and reserve for use later. Drain and towel dry Leeks, then place them in the pot on medium heat and cook until translucent and tender. Add the Garlic cook for 1 minute, then deglaze the pot with the white wine. Allow the win e to cook for 1-2 minutes then add the Zucchini. Cook the Zucchini for 5-7 minutes or until tender. Add Thyme, Oregano, Fennel, Bay Leaves, Salt & Pepper. Add enough Chicken stock to cover all the ingredients in the pot. Allow to simmer for thirty minutes. Remove the Bay Leaves. Remove pot from heat and mix with an immersion blender until relatively smooth. Fold in the Parmesan cheese and add the heavy cream. Place soup in bowls and garnish with bacon bits, and Cilantro leaves.

ZUCCHINI AND LEEK SOUP

Steps:

• melt butter over medium-high heat in 5 quart saucepan. Saute leeks until tender (4 min). Add liquid, chopped zucchini, spices, and cook over medium-high heat about 10 minutes. In two or three batches, blend soup in blender with cream cheese. Return to pan. Keep warm on stovetop or oven or refrigerate/freeze until needed, then reheat. Ladle to bowls, add 1 T of grated zucchini to center of bowl, add dollup of sourcream and a spray of paprika.