Green Velvet Soup
1 tbsp. extra-virgin olive oil
2 leeks (white and light green parts only), sliced
1 large onion, diced
1 tsp. salt
1/4 tsp. pepper
4 cups diced zucchini (about 1 1/4 lbs)
1 potato, peeled and diced
1/3 cup 10% cream
1 tbsp. lemon juice
4 thin slices lemon
2 tbsp. finely chopped fresh chives
In large saucepan, heat oil over medium heat; fry leeks, onion, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add zucchini, potato and 4 cups water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
In batches, transfer to blender or with immersion blender, puree until smooth. Return to pan. Stir in cream and lemon juice, adding more lemon juice, if desired. (Make ahead: Let cool for 30 minutes. Transfer to an air tight container; refrigerate, uncovered, until cold. Cover and refrigerate for up to 24 hours; reheat over medium heat without boiling).
Garnish: Top each serving wtih lemon slice; sprinkle with chives.
Makes 6 to 8 servings.
I typed this one from Canadian Living magazine. It was one of the recipes they had last month, to help use up all that zucchini growing in so many gardens. I like soups and this one sounds really good.