Zucchini And Leek Soup Food

ZUCCHINI AND LEEK SOUP

Steps:

• Trim leeks, wash thoroughly.
• Slice celery, leeks and zucchini; peel and slice carrot and potato.
• Heat butter in a large saucepan, add vegetables. Stir to coat vegetables in butter.
• Cover pan, cook over medium heat 5 minutes; stirring occasionally. Do not allow vegetables to brown.
• Add water, crumbled stock cubes, salt and pepper; mix well.
• Bring soup to boil, reduce heat, simmer, covered for 15 minutes or until vegetables are tender.
• Stir in parsley.
• Puree veg and liquid in a blender; blend just one cup of soup at a time on medium speed.
• Return soup to saucepan, add cream, reheat without boiling.

ZUCCHINI AND LEEK SOUP WITH PASTA

Steps:

• Combine the oil, bacon and leek in a heavy saucepan; saute, stirring over low until well coated with oil. cover and cook over low heat until the leek is very tender, about 20 minutes.
• Stir in the tomatoes, zucchini and 2 cups of the broth. Season with salt and pepper.
• Add the pasta.
• Cook, covered, until the zucchini is very soft, about 15 minutes. Add the last cup of broth.
• Beat the egg in a small bowl with 1 tablespoon of Parmesan. With the soup over low heat, stir in the egg in a steady stream.
• Just before serving, stir in the basil. Serve with more cheese on top.

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.