Cream of Leek, Zucchinis and Artichokes Soup

Cream of Leek, Zucchinis and Artichokes Soup
  • 6 servings
  • 0:15 Preparation
  • 0:18 Cooking
  • 0:33 Total Time


Add all
  • 1 Tbsp.
    (15 ml)


  • 2 cups
    (500 mL)

    sliced leek

  • 3 cups
    (750 mL)

    zucchinis with peel, sliced

  • 1

    chopped garlic cloves

  • 14 oz
    (398 ml)

    artichoke hearts, drained and sliced

  • 1/2 cup
    (125 mL)

    dry white wine, optional

  • 5 cups
    (1 1/4 L)

    small iceberg lettuce, shredded

  • 1/4 cup
    (60 mL)


  • 2 cups
    (500 mL)

    chicken broth

  • 2 cups
    (500 mL)



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.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007