Leek and Zucchini Soup

Thursday, June 1st, 2023

A fun twist created by our culinary team, this dish is a new summertime staple served with a chilled glass of Davis Estates Chardonnay.

Ingredients

Serves 6 to 8

Leek and Zucchini Soup

3 tablespoons butter
7 cups cleaned leeks, white and light green parts, sliced thin (about 8 to 10 leeks)
8 garlic cloves, peeled and chopped fine
10 peeled Yukon gold potatoes, thinly sliced
1 pound zucchini, thinly sliced
5 ½ cups low sodium chicken broth (or more if needed to thin out soup)
2 cups half and half

Garnish

Chopped fresh chives
Crème fraiche

Method

Leek and Zucchini Soup

Melt butter in heavy large pot over medium heat.
Add leeks and garlic; sauté until tender, about 6 minutes.
Add potatoes and zucchini and sauté for 5 minutes.
Add chicken broth and bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15 minutes. Add half and half.
In a blender, purée soup until completely smooth. Remember hot liquids expand in blender so do in a couple batches.
Reheat soup to desired temperature or enjoy cold!