Summer Zucchini Soup - Cuisinart Smart Stick HB-400PC Instruction And Recipe Booklet

A great way to use up that surplus of summer garden zucchini –
Makes about 6 cups
2 medium leeks, halved lengthwise, white and light green
parts only
1 medium celery stalk
1 tablespoon unsalted butter or extra-virgin olive oil
2 garlic cloves, crushed
4 medium zucchini (about 2 pounds), halved lengthwise
8 ounces white (waxy) potato, peeled and cut into 2-inch pieces
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
½ cup dry white wine
3½ cups low-sodium chicken broth
2 tablespoons fresh mint leaves (about 6 medium leaves)
2 tablespoons fresh basil leaves (about 3 to 4 large leaves)
¼ cup heavy cream (optional)
1. Insert the slicing disc into the work bowl. Slice the leeks and celery
on High.
2. Put the butter or olive oil into a large saucepan over medium to
medium-low heat. Once hot, add the leeks, celery, and garlic.
Stir until vegetables are fragrant and soften, 8 to 10 minutes.
3. While the vegetables are cooking, slice the zucchini on High. Once
the leeks and celery are soft, add the zucchini and potato with 1
teaspoon of the salt and the pepper; stir ingredients together until well
coated. Once coated, add the wine. Simmer until wine is just about
evaporated. Add the broth and turn the heat up to bring mixture to
a boil. Once the soup comes to a boil, reduce the heat in order to
maintain a steady simmer. Simmer until the vegetables are tender,
20 to 25 minutes.
4. Once all vegetables are tender, add the herbs. Using the blending
shaft, begin blending starting on Low and then gradually increasing
the speed to High. To help facilitate blending, tilt pot to the side away
from you to ensure that the protective guard of the blending shaft is
completely submerged. Blend until mixture is completely puréed.
5. Taste and adjust seasoning, adding remaining salt to taste.
6. If using optional cream, add at the very end of blending. Stir in cream
and simmer soup for an additional 5 to 10 minutes before seasoning.
Nutritional information per serving (based on 6 servings without cream):
Calories 109 (17% from fat) • carb. 16g • pro. 4g • fat 2g • sat. fat 1g

Summer Zucchini Soup

serve cold or warm!
• chol. 5mg • sod. 911mg • calc. 50mg • fiber 3g
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