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Cold Zucchini & Leek Soup

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

35 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
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1 tablespoon butter
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2 each leeks
white part only, cut into 1/2'' slices
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1 medium onions
thinly sliced
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4 each scallions, spring or green onions
white and green parts, cut into 1/2'' slices
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2 each garlic cloves
minced
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5 each zucchini
cut into 1/2'' slices
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4 small potatoes
peeled, cut into 1/4'' slices, white
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4-5 cups chicken broth
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1 tablespoon lemon juice
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½ teaspoon salt
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¼ teaspoon black pepper
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1 teaspoon marjoram
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1 teaspoon thyme
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1 teaspoon rosemary leaves
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1 teaspoon savory
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2 teaspoons worcestershire sauce
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1 cup heavy whipping cream
or more as needed
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2 tablespoons chives
for garnish
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Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
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15 ml butter
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2 each leeks
white part only, cut into 1/2'' slices
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1 medium onions
thinly sliced
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4 each scallions, spring or green onions
white and green parts, cut into 1/2'' slices
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2 each garlic cloves
minced
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5 each zucchini
cut into 1/2'' slices
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4 small potatoes
peeled, cut into 1/4'' slices, white
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chicken broth
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15 ml lemon juice
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2.5 ml salt
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1.3 ml black pepper
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5 ml marjoram
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5 ml thyme
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5 ml rosemary leaves
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5 ml savory
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1E+1 ml worcestershire sauce
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237 ml heavy whipping cream
or more as needed
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3E+1 ml chives
for garnish
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Directions

Heat olive oil and butter in a 4 to 5 quart saucepan and sauté leeks, onion, scallions, garlic, zucchini and potatoes until slightly softened, 5 to 10 minutes, stirring frequently.

Add chicken stock and lemon juice and bring to a boil.

Add salt and pepper and herbs. Simmer until vegetables are soft, about 25 minutes.

Purée soup in blender or processor in several batches.

Stir in Worcestershire sauce and cream. if soup is too thick, add more cream.

Allow to cool, then refrigerate. Serve cold, garnished with chives.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 491g (17.3 oz)
Amount per Serving
Calories 36458% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 496mg 21%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 17%
Sugars g
Protein 18g
Vitamin A 23% Vitamin C 68%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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