Zucchini and Leek Soup
  • 2 leeks
  • 2 sticks celery
  • 1½ lbs (750gms) zucchini
  • 1 carrot
  • 1 large potato
  • 2 oz. (60gms butter)
  • 3½ cups water
  • 3 chicken stock cubes
  • Salt, pepper
  • 2 tbs chopped parsley
  • ½ cup cream
  1. Trim leeks, wash thoroughly.
  2. Slice celery, leeks and zucchini; peel and slice carrot and potato.
  3. Heat butter in a large saucepan, add vegetables. Stir to coat vegetables in butter.
  4. Cover pan, cook over medium heat 5 minutes; stirring occasionally. Do not allow vegetables to brown.
  5. Add water, crumbled stock cubes, salt and pepper; mix well.
  6. Bring soup to boil, reduce heat, simmer, covered for 15 minutes or until vegetables are tender.
  7. Stir in parsley.
  8. Puree veg and liquid in a blender; blend just one cup of soup at a time on medium speed.
  9. Return soup to saucepan, add cream, reheat without boiling.
Recipe by Country Recipe Book at https://countryrecipebook.com/zucchini-and-leek-soup/