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Cream Of Leek And Courgette Soup

ingredients

2 1/4 (1 kg) leeks
1 1/2 lb (700 g) courgettes
2 chicken stock cubes
2 tbsp finely chopped parsley
7 fl oz (200 ml) single cream
salt and pepper

method

1. Prepare the leeks, removing the outer layer and trimming off the ends; use both the white and the tender green parts. Wash very thoroughly and cut into thick rings.

2. Trim and wash the courgettes; slice into thick rings. Place the vegetables in a large saucepan with 2 3/4 pints (1.6 litres) water and the 2 crumbled stock cubes.

3. Bring to the boil, cover and simmer over a low heat for 50 minutes. Turn off the heat and beat with a hand-held electric beater until smooth, or put through a blender or vegetable mill; return to the pan and reheat briefly. Add salt and freshly ground white pepper to taste and stir in the parsley.

4. Ladle into soup bowls. Pour the cream in a very thin stream into each bowl to form concentric circles then draw the tip of a spoon from the centre outwards across the circles to give an attractive spider's web effect and serve hot or chilled.

What did you think?

14 people have helped to review this recipe. Thankyou!

Cream of Leek and Courgette Soup
posted by Marie Barrett @ 06:08AM, 10/27/09
Having had the best bowl of Cream of Courgette Soup in a restaurant whilst on holiday in Scotland, I decided to recreate it when I got home . I used this recipe and it tasted great - exactly like to one in the restaurant. Not only did it taste good, but for a non-cook like me, the receipe was simple and east to follow.
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