Zucchini Herb Soup - Cuisinart CSB-300C Instruction And Recipe Booklet

A great way to use up that surplus of summer garden zucchini –
Makes about 7 cups (1.75 L)
2 medium leeks, white and light green parts, cut into 1-inch
(2.5 cm) pieces
1 medium celery stalk, cut into 1-inch (2.5 cm) pieces
1 tablespoon (15 ml) unsalted butter or olive oil
4 medium zucchini [about 2 pounds (907 g)], sliced
8 ounces (227 g) white (waxy) potato, peeled and cut into 2-inch
(5 cm) pieces
1½ teaspoons (7.5 ml) kosher salt, divided
½ teaspoon (2.5 ml) freshly ground black pepper
½ cup (125 ml) dry white wine
2¾ cups (675 ml) chicken broth low sodium
2 tablespoons (30 ml) fresh mint leaves
(about 10 to 12 medium leaves)
2 tablespoons (30 ml) fresh basil leaves
(about 14 to 15 large leaves)
¼ cup (60 ml) heavy cream (optional)
1. Put the leeks and celery into the chopping cup. Select Speed 5 and
process to chop, about 8 seconds.
2. Put the butter in a medium stockpot over medium heat. Once the
butter melts, add the leeks and celery. Stir over medium heat until
vegetables soften, about 8 to 10 minutes.
3. When vegetables are soft, add the zucchini and potato and 1 teaspoon
(5 ml) of the salt and the pepper, and stir ingredients together until
well coated. Once coated, add the white wine. Simmer until wine is
just about evaporated. Add the broth and increase the heat to bring
mixture to a boil. Once the soup comes to a boil, reduce the heat in
order to maintain a simmer. Simmer until all vegetables are tender,
about 15 minutes.
4. When all vegetables are tender, add the fresh herbs. Blend soup on
Speed 5 with the blending shaft, using an up-and-down motion until
smooth, about 1 to 2 minutes. To help facilitate blending, tilt pot to one
side, away from you, so the protective guard of the blade is completely
submerged. Blend until mixture is completely puréed.
5. If using cream, add at the very end of blending: Stir in cream and
simmer soup for an additional 5 to 10 minutes before seasoning. If
not adding cream, taste and adjust seasoning with remaining salt as
desired.
Nutritional information per serving [about 1 cup (250 ml)]:
Calories 93 (19% from fat) • carb. 14g • sugars 5g • pro. 3g • fat 2g
• sat. fat 1g • chol. 4mg • sod. 718mg • calc. 44mg • fiber 3g

Zucchini Herb Soup

serve cold or warm!
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