You may also like
Categories:Viewed: 79 - Published at: 6 years ago
Ingredients
- 1 large leek (white and pale green parts only), chopped fine and washed well (about 1 1/2 cups)
- 3/4 cup finely chopped onion
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- a 1/2-pound russet (baking) potato
- 1 1/2 pounds zucchini, sliced thin (about 4 cups)
- 3 cups low-salt chicken broth
- 1/3 cup heavy cream
- 1 tablespoon fresh lemon juice plus additional to taste
- ice water for thinning soup
- lemon slices for garnish
Method
- In a large heavy saucepan cook leek, onion, and garlic with salt and pepper to taste in oil over moderately low heat, stirring, until leek is softened.
- Peel potato and cut into 1-inch pieces.
- Add potato, zucchini, and broth to leek mixture.
- Simmer mixture, covered, 15 minutes, or until potato is very tender.
- In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl.
- Stir in cream, 1 tablespoon lemon juice, and salt and pepper to taste and chill soup at least 6 hours or overnight.
- Thin soup with ice water and season with additional lemon juice and salt and pepper.
- Garnish soup with lemon slices.
