Cream Of Leek And Courgette Soup

Cream Of Leek And Courgette Soup

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Servings: 4
Calories: 217


  • 2 1/4 leeks
  • 1 1/2 lb courgettes
  • 2 chicken stock cubes
  • 2 tbsp finely chopped parsley
  • 7 floz single cream
  • salt and pepper


  • 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.
  • 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.
  • 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.
  • 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.
Calories: 217 kcal
Carbohydrates: 14 g
Protein: 4 g
Fat: 17g
Saturated Fat: 10 g
Cholesterol: 58 mg
Sodium: 520 mg
Potassium: 602 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 1867 IU
Vitamin C: 39 mg
Calcium: 99 mg
Iron: 2 mg
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