ZUCCHINI AND LEEK SOUP
Categories Vegetable Sauté Quick & Easy
Yield Serves 4 to 6 as a first course.
Number Of Ingredients 8
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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