Zucchini And Leek Soup Recipes

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SIMPLE ZUCCHINI & LEEK SOUP



Simple Zucchini & Leek Soup image

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.

ZUCCHINI AND LEEK SOUP



ZUCCHINI AND LEEK SOUP image

Categories     Vegetable     Sauté     Quick & Easy

Yield Serves 4 to 6 as a first course.

Number Of Ingredients 8

2 lbs zucchini, coarsely chopped
(reserve 1/4 zucchini as a grated garni)
1 leek, coarsely sliced
8 oz cream cheese
3 cups chicken broth from scratch, can, or bullion cube.
season with white pepper, chile powder to taste.
4 T butter
serve hot with a dollop of sour cream and a spray of paprica.

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.

ZUCCHINI AND LEEK SOUP



Zucchini and Leek Soup image

Number Of Ingredients 11

2 leeks
2 sticks celery
1½ lbs (750gms) zucchini
1 carrot
1 large potato
2 oz. (60gms butter)
3½ cups water
3 chicken stock cubes
Salt, pepper
2 tbs chopped parsley
½ cup cream

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.

CREAM OF POTATO, LEEK, ZUCCHINI AND CHICKEN SOUP



Cream of Potato, Leek, Zucchini and Chicken Soup image

This is another recipe I got from the culinary school I attended a little bit of a long while ago. It is a truly a wonderful soup to be savored. This soup is not only great for cold winter days, but is one that is delectable enough to serve for a special occasion or for the Holidays.

Provided by ForeverMama

Categories     Ham

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

6 cups potatoes, peeled and diced
6 cups cold water
2 tablespoons butter
2 tablespoons oil
2 leeks, white and green, sliced into rounds
2 zucchini, sliced thinly into rounds
4 bouillon cubes
8 ounces chicken breasts, cut into 1/4 x 2 inch strips
1 1/2 cups ham, diced
2 cups cream or 2 cups half-and-half
salt and pepper, to taste
1 pinch nutmeg
1/2 cup finely chopped chives or 1/2 cup scallion
3 -4 squirts lemon juice (more or less to taste)

Steps:

  • Place the potatoes and water into a large saucepan. Bring to a boil and simmer covered for 20 minutes or until the potatoes are tender. Drain the potatoes, reserving the liquid.
  • With a potato masher or food mill, puree the potatoes and add to the liquid.
  • Heat the 2 tablespoons of butter and oil in a skillet and saute the leeks and zucchini for a few minutes. With a slotted spoon, remove the vegetables and add to the soup.
  • Add the bouillion cubes to the soup and simmer for 20 minutes.
  • Meanwhile to the same skillet, saute the chicken strips for 5 minutes in the same fat used to saute the vegetables until just a smidgen before they are cooked through (if necessary add a couple of tablespoons more of butte prior to sauteing the chicken, to prevent it from sticking to the pan). Remove the skillet from the heat and add the ham. Mix well and set aside until ready to use.
  • When the soup is cooked, add the cream or half and half, chicken and the ham. Season with salt and pepper, and nutmeg. Heat thoroughly, being careful not to let it come to a boil so as to prevent cream from curdeling. Add the lemon juice to taste, being careful not to over-do so as not to overpower the soup with too much acidity. Garnish with chives or scallions. Serve hot.

Nutrition Facts : Calories 435.1, Fat 29.4, SaturatedFat 15.2, Cholesterol 105.9, Sodium 787.9, Carbohydrate 27.9, Fiber 3.5, Sugar 3.9, Protein 16.8

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