ZUCCHINI AND LEEK SOUP

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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.

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