Cream of Leek and Zucchini Soup
|Leeks||2 1⁄4 Pound|
|Zucchini||1 1⁄2 Pound|
|Vegetable bouillon cubes||2|
|Parsley||3 Tablespoon, finely chopped|
|Heavy cream||1 Cup (16 tbs)|
1 Remove the outer layer and ends, and use both the white and the tender green parts.
2 Wash very thoroughly and cut into thick rings.
3 Trim and wash the zucchini and slice into thick rings.
4 In a large saucepan, place the vegetables with 7 cups water and the 2 crumbled bouillon cubes.
5 Bring to a boil.
6 Cover, and simmer over low heat for 50 minutes.
7 Turn off the heat and beat with a hand held electric beater until smooth, or put through a blender.
8 Return to the saucepan and reheat briefly.
9 Add salt and freshly ground white pepper to taste and stir in the parsley.
10 Ladle into soup bowls.
11 Pour the cream in a very thin stream into each bowl to form concentric circles.
12 Gently draw the tip of a spoon from the center outward across the circles to give an attractive spider web effect.