Directions:
- In a large heavy saucepan cook leek, onion, and garlic with salt and pepper to taste in oil over moderately low heat, stirring, until leek is softened. Peel potato and cut into 1-inch pieces. Add potato, zucchini, and broth to leek mixture. Simmer mixture, covered, 15 minutes, or until potato is very tender.
- In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Stir in cream, 1 tablespoon lemon juice, and salt and pepper to taste and chill soup at least 6 hours or overnight.
- Thin soup with ice water and season with additional lemon juice and salt and pepper.
- Garnish soup with lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.55 Kcal (542 kJ) | ||
| Calories from fat | 77.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.62g | 13% | |
|---|---|---|---|
| Cholesterol | 10.54mg | 4% | |
| Sodium | 301.42mg | 13% | |
| Potassium | 602.83mg | 13% | |
| Total Carbs | 9.15g | 3% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 5.26g | 11% | |
| Vitamin C | 44.1mg | 74% | |
| Iron | 1.6mg | 9% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 44.81 Kcal (188 kJ) | ||
| Calories from fat | 26.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 13% | |
|---|---|---|---|
| Cholesterol | 3.65mg | 4% | |
| Sodium | 104.25mg | 13% | |
| Potassium | 208.49mg | 13% | |
| Total Carbs | 3.17g | 3% | |
| Sugars | 0.62g | 7% | |
| Dietary Fiber | 0.69g | 8% | |
| Protein | 1.82g | 11% | |
| Vitamin C | 15.3mg | 74% | |
| Iron | 0.6mg | 9% | |
| Calcium | 16.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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