| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Leek (bulb only), washed well, finely chopped |
| 3/4 |
c |
Finely chopped onion |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Russet potatoes, peeled and cubed |
| 1 1/2 |
|
Zucchini, sliced thin |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 3 |
c |
Low salt chicken broth |
| 1/3 |
c |
Heavy cream |
| 1 |
tb |
Fresh lemon juice, to taste |
|
|
Ice cold water |
|
|
Lemon slices for garnish |
INSTRUCTIONS
1. Discard leek stalk -- use green part only. In a large heavy saucepan,
heat oil. Cook leek, onion, and garlic with salt and pepper to taste over
medium-low heat, stirring until leek softens.
2. Add potato, zucchini and broth to leek mixture. Simmer covered for 15
minutes or until potato is very tender. Blend (on cream setting) in a
blender until very smooth.
3. Stir in cream, lemon juice and extra salt and pepper to taste.
4. Refrigerate for 6 hours or overnight. Soup will thicken overnight. Just
before serving, thin soup slightly with ice cold water. Garnish with a thin
slice of lemon.
***This recipe is served cold. It's great for those hot summer days!***
Posted to MM-Recipes Digest V4 #072 by Frances_M._Say@bakermck.com on 97
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