ORNISH: Zucchini-Potato Soup

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* Exported from MasterCook *

 

Zucchini-Potato Soup

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 125

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups thinly sliced leeks

white part only

1 garlic clove -- minced

5 1/4 cups Vegetable Broth

homemade or store-bought

2 cups diced peeled russet-type baking potatoes

4 cups diced zucchini

4 cups diced yellow summer squash

2 tablespoons minced fresh chives or green onions

1 tablespoon lemon juice -- up to 2

Salt and pepper

4 thin lemon slices -- (optional)

 

Serves 4 with leftovers

 

Launch a summer dinner with this delicate soup, a smooth puree of summer

squash and potato. On a warm evening, you may want to chill it and serve

it cold, like a vichyssoise.

 

In a large saucepan, combine leeks, garlic, and 1/4 cup vegetable

broth. Bring to a simmer, covered, over moderate heat and simmer until

vegetables are softened, about 3 minutes. Add potatoes and remaining 5

cups broth. Bring to a boil, cover, adjust heat to maintain a simmer, and

cook until potatoes are tender, 12 to 15 minutes.

 

Add zucchini and summer squash, cover and simmer until tender, 8 to 10

minutes. Cool slightly, then puree soup in blender or food processor until

smooth. Return soup to pot; stir in chives and lemon juice to

taste. Season to taste with salt and pepper. Reheat and serve, garnishing

each serving with a thin slice of lemon, if desired.

 

TIP: Leeks are a mild member of the onion family. Most recipes call for

using the white part only-the part that grows underground-because it is

tender and sweet. The dark green leaves, which grow above ground, can he

tough and are usually discarded or saved for making vegetable broth. Leeks

need careful cleaning. Slit them to within a couple of inches of the root

end and rinse under cold running water, letting the water run between the

layers. For a delicious salad, steam leeks until tender, then chill

them. Dress them with bottled nonfat Italian dressing, chopped egg white,

and herbs, or with a dash of tarragon vinegar.

 

From Elizabeth Kapstein, Chef, Dr. Ornish Program for Reversing Heart

Disease at Beth Israel Medical Center, New York, New York

 

Serving size: 1 cup. Calories: 68, Fat: 0.35 g, Cholesterol: 0 mg,

Carbohydrate: 15.25 g, Protein: 2.7g, Sodium: 21.5mg.

 

 

 

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