in Soup Recipes

Leek and zucchini cream soup

updated

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Ingredients for 4 servings:

  • a little butter or margarine
  • 3 onions
  • 1 stalk(s) leek
  • 1 small potato(s)
  • 1 zucchini
  • 1 liter vegetable broth
  • 1 pinch of nutmeg if needed
  • chili flakes if required
  • 1 cup sour cream (approx. 200 g)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quickly prepared and super tasty

Heat a little butter or margarine in a saucepan. Peel and dice the onions, and add them to the pan. Wash or peel the zucchini, leek, and potato, chop them, and add them to the translucent onions. Deglaze everything with 1 liter of vegetable stock and simmer for about 10 minutes. If desired, add a pinch of nutmeg and chili flakes. Remove the pan from the heat and add the sour cream. Finally, puree everything and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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