Zucchini And Leek Soup With Pasta Recipes
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.
ZUCCHINI AND LEEK SOUP WITH PASTA
Make and share this Zucchini and Leek Soup With Pasta recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the oil, bacon and leek in a heavy saucepan; saute, stirring over low until well coated with oil. cover and cook over low heat until the leek is very tender, about 20 minutes.
- Stir in the tomatoes, zucchini and 2 cups of the broth. Season with salt and pepper.
- Add the pasta.
- Cook, covered, until the zucchini is very soft, about 15 minutes. Add the last cup of broth.
- Beat the egg in a small bowl with 1 tablespoon of Parmesan. With the soup over low heat, stir in the egg in a steady stream.
- Just before serving, stir in the basil. Serve with more cheese on top.
Nutrition Facts : Calories 202.3, Fat 12.2, SaturatedFat 2.6, Cholesterol 64.4, Sodium 656.2, Carbohydrate 15.1, Fiber 2.2, Sugar 4.6, Protein 9.1
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