in Soup Recipes

Zucchini, leek and potato cream soup

updated

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Ingredients for 4 servings:

  • 500 g zucchini
  • 250 g leek
  • 3 potatoes
  • 1 liter vegetable broth
  • 100 ml cream, whipped
  • salt and pepper
  • e.g. parsley
  • e.g. Worcestershire sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

The soup is particularly suitable as a starter

Peel and dice the potatoes and zucchini. Thinly slice the leek. Bring 1 liter of vegetable broth to a boil and add the potatoes, zucchini, and leek. After about 10 minutes, remove some of the vegetables. Continue cooking the rest until tender. Then purée the soup. Season with salt, pepper, and Worcestershire sauce. Return the removed vegetables. To serve, sprinkle with parsley and garnish with whipped cream.

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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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