Zucchini And Leek Soup Recipe

Ingredients

2 lbs zucchini, coarsely chopped

(reserve 1/4 zucchini as a grated garni)

1 leek, coarsely sliced

8 oz cream cheese

3 cups chicken broth from scratch, can, or bullion cube.

season with white pepper, chile powder to taste.

4 T butter

serve hot with a dollop of sour cream and a spray of paprica.

Preparation

melt butter over medium-high heat in 5 quart saucepan. Saute leeks until tender (4 min). Add liquid, chopped zucchini, spices, and cook over medium-high heat about 10 minutes. In two or three batches, blend soup in blender with cream cheese. Return to pan. Keep warm on stovetop or oven or refrigerate/freeze until needed, then reheat. Ladle to bowls, add 1 T of grated zucchini to center of bowl, add dollup of sourcream and a spray of paprika.