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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Ingredients:
2 tablespoons butter |
2 garlic cloves, minced |
1 medium shallot, chopped |
1 medium leek, sliced |
1 medium onion, chopped |
4 cups water |
2 vegetable bouillon |
1/2 teaspoon black pepper |
1 -1 1/4 lb zucchini, thinly sliced |
2 medium red potatoes, peeled & sliced |
salt, to taste |
sour cream, for garnish |
chopped green onion, for garnish |
Directions:
1. Melt the butter in a large pot the saute the shallots, garlic, leeks and onions until tender.
2. Add water, bouillon, black pepper, zucchini, and potatoes. Bring to a boil. The reduce heat, cover and simmer for 30 minutes.
3. Remove from the heat then pour half of mixture into food processor or blender and process until smooth.
4. Gently stir the liquid back in the pot. Season with salt then top with sour cream and green onions.
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