Zucchini And Leek Soup Recipes

Steps:

• Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

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.

Steps:

• melt butter over medium-high heat in 5 quart saucepan. Saute leeks until tender (4 min). Add liquid, chopped zucchini, spices, and cook over medium-high heat about 10 minutes. In two or three batches, blend soup in blender with cream cheese. Return to pan. Keep warm on stovetop or oven or refrigerate/freeze until needed, then reheat. Ladle to bowls, add 1 T of grated zucchini to center of bowl, add dollup of sourcream and a spray of paprika.