Zucchini Rosemary Soup
From: Yvette, Saint-Come, Quebec, Canada
Servings: 4 to 6
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 1 large leek, white part only, sliced
  • 1 large potato, diced
  • 4 medium zucchini, into 1/2-inch [1.3-cm] slices
  • 4 cups [1 L] chicken broth [or more]
  • Salt and pepper, to taste
  • 1 tablespoon [15 mL] freshly chopped rosemary
    or
    1 teaspoon [5 mL] dried
  • 1/2 cup [125 mL] cream [15% or 35%]
  • 1/4 cup [60 mL] pine nuts or roasted almonds
  • Melt butter; melt leek slices without browning, for 2 to 3 minutes.
  • Add potato dices, zucchini slices and chicken broth.
  • Season; stir in rosemary.
  • Simmer for 20 minutes or until potato dices are done.
  • Puree into a blender.
  • Stir in cream; if soup seems to thick, pour in a little warm chicken broth.
  • Pour into individual bowls.
  • Serve, garnished with pine nuts or roasted almonds.