Cream of Zucchini/Leek Soup

By jbandich

Cream soup made from fresh produce.
131 calories per 1 1/4 c serving

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

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.