Cream of Leek and Zucchini Soup Recipe

Cream Of Leek And Zucchini Soup makes for a great appetizer.The soup is easy to prepare and the ingredients are conveniently available. Whenever in doubt i select this Cream Of Leek And Zucchini Soup for my menu. Try this delectable recipe and I will look forward to your feedback.


Preparation Time15 MinCooking Time1 Hr 10 Min
Ready In1 Hr 25 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Leeks2 1⁄4 Pound
 Zucchini1 1⁄2 Pound
 Vegetable bouillon cubes2
 Parsley3 Tablespoon, finely chopped
 Heavy cream1 Cup (16 tbs)
 Salt To Taste

Nutrition Facts

Serving size

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.