This simple soup makes a great opening to a summer dinner party or an equally satisfying light dinner.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2006
- 1 tablespoon extra-virgin olive oil
- 2 leeks (white and light green parts only), sliced
- 1 onion diced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups diced zucchinis (about 1-1/4 lb/625 g)
- 1 potato peeled and diced
- 1/3 cup 10% cream
- 1 tablespoon lemon juice (approx)
- 4 lemons
- 2 tablespoons finely chopped fresh chives
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.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 301 mg
- Protein 2 g
- Calories 69.0
- Total fat 3 g
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
- Iron 5.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 17.0