Green Velvet Soup
Green Velvet Soup
Photography by Jodi Pudge
This recipe makes 8 servings
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 |
This simple soup makes a great opening to a summer dinner party or an equally satisfying light dinner.
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 leeks, (white and light green parts only), sliced
- 1 large onion, diced
- 1 tsp salt
- 1/4 tsp pepper
- 4 cups diced zucchinis, (about 1-1/4 lb/625 g)
- 1 potato, peeled and diced
- 1/3 cup 10% cream
- 1 tbsp lemon juice, (approx)
- Garnish:
- 4 thin slices lemons
- 2 tbsp 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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