Creamy Zucchini Rosemary Soup
From: Yvette, Saint-Come, Quebec, Canada
Servings: 4 to 6
  • 2 tablespoons [30 g] butter
  • 1 large leek, white part only, sliced
  • 1 large peeled potato, into large cubes
  • 4 medium zucchinis, into 1/2-inch [1.3-cm] thick slices
  • Approximately 4 cups [1 L] hot chicken broth
  • Salt and pepper, to taste
  • 1 tablespoon [15 mL] freshly chopped rosemary, 1 teaspoon [5 mL] dried
  • 1/2 cup [125 mL] heavy or whippping [15 or 35%] cream
  • 1/4 cup [60 mL] pine nuts or roasted almonds
  • Melt butter into a large casserole; soften yet do not color leek slices, for 2 to 3 minutes.
  • Mix in potato cubes and zucchini slices, then pour in 4 cups [1 L] hot chicken broth.
  • Salt, pepper and season with rosemary, freshly chopped or dried.
  • Leave mixture to simmer for approximately 20 minutes, until potato cubes are tender.
  • Puree mixture into a blender until smooth and creamy.
  • Pour into a clean casserole before stirring in cream.
  • If soup seems too thick, thin soup with a little more hot chicken broth.
  • Serve soup into individual bowls, each serving garnished with pine nuts or roasted almonds.