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Cream of Leek and Zucchini Soup Recipe
|Leeks||2 1⁄4 Pound|
|Zucchini||1 1⁄2 Pound|
|Vegetable bouillon cubes||2|
|Parsley||3 Tablespoon, finely chopped|
|Heavy cream||1 Cup (16 tbs)|
Calories 270 Calories from Fat 139
% Daily Value*
Total Fat 16 g24%
Saturated Fat 9.3 g46.7%
Trans Fat 0 g
Cholesterol 54.8 mg
Sodium 547.2 mg22.8%
Total Carbohydrates 31 g10.2%
Dietary Fiber 4.6 g18.3%
Sugars 8.7 g
Protein 5 g10%
Vitamin A 85.7% Vitamin C 83.2%
Calcium 15.4% Iron 24.7%
*Based on a 2000 Calorie diet
1 Remove the outer layer and ends, and use both the white and the tender green parts.
2 Wash very thoroughly and cut into thick rings.
3 Trim and wash the zucchini and slice into thick rings.
4 In a large saucepan, place the vegetables with 7 cups water and the 2 crumbled bouillon cubes.
5 Bring to a boil.
6 Cover, and simmer over low heat for 50 minutes.
7 Turn off the heat and beat with a hand held electric beater until smooth, or put through a blender.
8 Return to the saucepan and reheat briefly.
9 Add salt and freshly ground white pepper to taste and stir in the parsley.
10 Ladle into soup bowls.
11 Pour the cream in a very thin stream into each bowl to form concentric circles.
12 Gently draw the tip of a spoon from the center outward across the circles to give an attractive spider web effect.