Zucchini Leek Soup Recipes

ZUCCHINI-LEEK SOUP

ZUCCHINI-LEEK SOUP image

Yield 8-10 Servings

Number Of Ingredients 12

Ingredients

1 cup grated Parmesan cheese
1 cup Heavy Cream
1 cup White Wine (Chardonnay)
6 cups Chicken Broth
½ tsp. Thyme
½ tsp. Fennel
½ tsp. Oregano
2 Bay Leaves
2 tsp. Salt
1 tsp. Pepper
4 cloves of Garlic (minced)
1 bunch fresh Cilantro

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

ZUCCHINI AND LEEK SOUP image

Categories Vegetable Sauté Quick & Easy

Yield Serves 4 to 6 as a first course.

Number Of Ingredients 8

Ingredients

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.

EASY CHILLED ZUCCHINI SOUP

Easy Chilled Zucchini Soup image

Meeps Yox's recipe for chilled zucchini soup; serve cold or at room temperature.

Provided by CaroleJordan

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons curry powder
1 ½ pounds zucchini, sliced
2 cups water
2 cups chicken broth
1 baking potato, peeled and chopped
coarse salt
⅓ cup sliced toasted almonds

Steps:

Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.

Nutrition Facts : Calories 171 calories, Carbohydrate 20.7 g, Cholesterol 3 mg, Fat 8.2 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 2047.5 mg, Sugar 5.3 g

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

Ingredients

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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