ZUCCHINI AND LEEK SOUP
Number Of Ingredients 11
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.
EASY ZUCCHINI SOUP
This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!
Provided by Julia L
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 g
SIMPLE ZUCCHINI & LEEK SOUP
Number Of Ingredients 0
Steps:
- In a large dutch oven or heavy-bottom saucepan heat the butter, crushed red pepper flakes and leeks over medium heat and sauté, stirring occasionally, for 8-10 minutes. Add the garlic and continue to cook, stirring often for about 1 minute longer. Add the wine and cook until most of the liquid has evaporated. Stir in the zucchini and a hefty pinch of salt and pepper. Cover the pan, and steam over medium-low heat for about 8-10 minutes, or until the zucchini is just tender. Transfer the mixture to a high speed blender with the dill and 2 cups of broth or water. Blend on high until very smooth. Return the soup to the pot and keep on low heat for about 10 minutes so all the flavors blend together. Taste test and adjust seasonings as needed. Divide the soup between bowls and garnish with zucchini blossoms, extra dill, and sea salt.
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