Chilled Zucchini Leek Soup Food

CHILLED ZUCCHINI SOUP

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
• Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
• Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
• Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.

CHILLED ZUCCHINI SOUP

Steps:

• Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
• Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
• Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
• Stir in buttermilk and season with salt.

CREAM OF POTATO, LEEK, ZUCCHINI AND CHICKEN SOUP

Steps:

• Place the potatoes and water into a large saucepan. Bring to a boil and simmer covered for 20 minutes or until the potatoes are tender. Drain the potatoes, reserving the liquid.
• With a potato masher or food mill, puree the potatoes and add to the liquid.
• Heat the 2 tablespoons of butter and oil in a skillet and saute the leeks and zucchini for a few minutes. With a slotted spoon, remove the vegetables and add to the soup.
• Add the bouillion cubes to the soup and simmer for 20 minutes.
• Meanwhile to the same skillet, saute the chicken strips for 5 minutes in the same fat used to saute the vegetables until just a smidgen before they are cooked through (if necessary add a couple of tablespoons more of butte prior to sauteing the chicken, to prevent it from sticking to the pan). Remove the skillet from the heat and add the ham. Mix well and set aside until ready to use.
• When the soup is cooked, add the cream or half and half, chicken and the ham. Season with salt and pepper, and nutmeg. Heat thoroughly, being careful not to let it come to a boil so as to prevent cream from curdeling. Add the lemon juice to taste, being careful not to over-do so as not to overpower the soup with too much acidity. Garnish with chives or scallions. Serve hot.

CHILLED LEEK & FENNEL SOUP

Steps:

• In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.
• Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
• Remove from the heat and let cool for 10 minutes before pouring it in the jar of a blender. Place the lid and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute. Pour soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours. Yields 6 cups.

EASY CHILLED ZUCCHINI SOUP

Steps:

• Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
• Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.