Green Velvet Soup
This simple soup makes a great opening to a summer dinner party or an equally satisfying light dinner.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 69 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 3 mg |
| sodium | 301 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 3% |
| vit C | 17% |
| folate | 11% |
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1 tbsp (15 mL) extra-virgin olive oil
2 leeks (white and light green parts only), sliced
1 large onion, diced
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) diced zucchini (about 1-1/4 lb/625 g)
1 potato, peeled and diced
1/3 cup (75 mL) 10% cream
1 tbsp (15 mL) lemon juice (approx)
Garnish:
4 thin slices lemon
2 tbsp (25 mL) finely chopped fresh chives
Preparation:
In large saucepan, heat oil over medium-heat; fry leeks, onion, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add zucchini, potato and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
In batches, transfer to blender or with immersion blender, purée until smooth. Return to pan. Stir in cream and lemon juice, adding more lemon juice, if desired. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container; refrigerate, uncovered, until cold. Cover and refrigerate for up to 24 hours; reheat over medium heat without boiling.)
Garnish: Top each serving with lemon slice; sprinkle with chives.
Source
Canadian Living Magazine: August 2006
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For more ideas on cooking with Real Cream, click here |
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