Recipe #4749
Cream of Leek, Zucchinis and Artichokes Soup
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 18 min |
| Total: | 33 min |
6
servings
servings
| Category: | Soups |
| Subcategory: | Creams |
| Source: | Féd. producteurs de lait du Québec |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp.(15 mL) butter*
- 2 cups (500 mL) sliced leek
- 3 cups (750 mL) zucchinis with peel, sliced
- 1 chopped garlic clove
- 1 14 oz. can (398 mL) artichoke hearts*, drained and sliced
- 1/2 cup (125 mL) Dry white wine, optional
- 5 cups (1,25 L) small iceberg lettuce, shredded
- 1/4 cup (60 mL) fresh chopped parsley
- 2 cups (500 mL) chicken broth*
- 2 cups (500 mL) milk
Preparation
In butter, brown the leek, zucchinis, garlic and artichokes for 5 minutes. Salt and pepper.
Add white wine, bring to a boil and reduce until 30 ml (2 Tbsp.) of liquid are left over.
Add lettuce, parsley and chicken stock.
Bring to a boil, cover and continue cooking until the vegetables are tender, around 8 minutes.
Add milk and pour into mixer and liquefy.
Pour again into casserole dish, heat and season to taste.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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