Cooking Wright

Zucchini Soup


1 onion chopped
1 leek thinly sliced
2 T butter
1 t curry
4c chicken stock
2 small potatoes (yukon - can leave the peel on) cubed
2 c grated zucchini
1/2 c cream


Saute onion, leak, butter and curry. Add chicken stock and potatoes and simmer for 10 minutes. Add zucchini and simmer an additional 15 minutes. Puree in blender or use hand held blender to mix to desired degree. Add 1/2 c cream and serve warm.

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