Amazing Zucchini Soup Shooters |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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From Elizabeth Kaeton at Telling-Secrets, Blogspot. This is a classic soup shooter, a delicious cold soup recipe. Ingredients:
2 t. evoo (extra virgin olive oil) |
1 t. butter |
2 leeks, white part only, cut into 1/2 inch slices |
1 med. onion, thinly sliced |
4 scallions, both white and green parts, cut into 1/2 inch slices |
large clove of garlic, minced (you can never have too much garlic) |
5 zucchini, unpeeled, cut into 1/2 inch slices (about 2 cups) |
2 medium potatoes, peeled, cut into 1/2 inch slices |
4-5 cups vegetable stock |
1 t. lemon juice |
sea salt and pepper to taste |
1 tsp. each marjoram, thyme, rosemary and savory - or, to taste |
2 tsp. worcestershire sauce |
1 cup heavy cream (or more, as needed) |
2 t. chopped chives for garnish |
Directions:
1. Heat EVOO and butter into a 4-5 quart saucepan and saute leeks, onions, scallions, garlic, zucchini and potatoes until slightly softened (5-10 minutes), stirring frequently.
2. Add vegetable stock and lemon juice and bring to a boil. Add salt, pepper and herbs.
3. Simmer until vegetables are soft, about 25 minutes.
4. Puree soup in blender or processor in several batches.
5. Stir in Worcestershire sauce and cream (if soup is too thick, add more cream.
6. Allow to cool then refrigerate at least two hours, but it's best if made a day or two before you plan to serve.
7. Pour cold soup into pitcher for pouring. Pour into four - six ounce shot glasses, making sure any splashes are wiped off.
8. Garnish with fresh dill and add a wide straw if desired.
9. Serve with thin bread sticks.
10. There should be enough for a dozen shooters with enough left over for a meal the next day.
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