Cream Of Leek And Courgette Soup

Servings: 4

Author:

Soups [/dishes/soups/] Cream soups [/dishes/soups/cream-soups/]

Instructions

1 Prepare the leeks, removing the outer layer and trimming off the ends; use both
the white and the tender green parts. Wash very thoroughly and cut into thick
rings.
2 Trim and wash the courgettes; slice into thick rings. Place the vegetables in a
large saucepan with 2 3/4 pints (1.6 litres) water and the 2 crumbled stock
cubes.
3 Bring to the boil, cover and simmer over a low heat for 50 minutes. Turn off the
heat and beat with a hand-held electric beater until smooth, or put through a
blender or vegetable mill; return to the pan and reheat briefly. Add salt and
freshly ground white pepper to taste and stir in the parsley.
4 Ladle into soup bowls. Pour the cream in a very thin stream into each bowl to
form concentric circles then draw the tip of a spoon from the centre outwards
across the circles to give an attractive spider's web effect and serve hot or
chilled.