Cream of Zucchini/Leek Soup
By jbandich
Cream soup made from fresh produce.
131 calories per 1 1/4 c serving
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5/5
(1 Votes)
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Ingredients
- 2 large zucchini, sliced and quartered
- 2 large leeks, sliced up to green
- 1 carrot, grated
- 1 qt. low sodium vegetable broth
- 3/4 tsp fresh rosemary, divided
- 1 garlic clove
- 1 tbsp flour
- 2 cups 2% canned milk
- dash of ground nutmeg
- 2 tsp butter
- 3/4 tsp salt
- 1/4 tsp grated lemon rind
Details
Servings 8
Preparation time 10mins
Cooking time 35mins
Preparation
Step 1
Combine zucchini, leeks, carrot 1/2 tsp rosemary, and garlic in a large saucepan over medium-high heat; bring to a boil.
Reduce heat, cover and simmer 10 minutes.
Let cool a little.
Use immersion blender, process until smooth.
Add flour, gradually add the milk, stirring with a whisk until blended.
Stir in nutmeg.
Bring to a boil; reduce heat, simmer 5 minutes, stirring constantly.
Remove from heat and stir in 1/4 tsp rosemary, butter, salt, and lemon rind.
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