Chilled Summer Soup
- Ready In:
- 3hrs 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 small leeks, sliced
- 2 tablespoons olive oil
- 1 1⁄2 lbs zucchini, sliced
- 3 cups homemade chicken stock
- 1 cup half-and-half
- 8 ounces sour cream
- 1⁄2 teaspoon salt
- 1⁄3 cup dill, chopped
directions
- Over medium heat, cook the leeks in the oil until tender.
- Add the sliced zucchini and broth; bring to a boil, then reduce heat to low, cover and simmer 8-10 minutes until both veggies are tender.
- Remove from heat and let cool slightly.
- Process the soup mixture in a blender or with a stick blender until smooth.
- Stir in half and half and next 3 ingredients.
- Chill the soup at least 3 hours.
- Optional: Garnish with a small dollop of sour cream and some dill sprigs.
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RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
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