Zucchini and Sweet Potato Soup
Ingredients
The soup base
-
1
lb.
zucchini squash
-
1
large
sweet potato
-
4
cups
chicken broth
-
½
lb.
Le Delice De Bourgogne Cheese
-
1
cup
heavy whipping cream
Vegetables and aromatics
-
⅓
cup
celery, chopped
-
½
cup
yellow onion, chopped
-
1
large
leek
-
3
tbsp
minced garlic
Herbs and seasonings
-
1
tbsp
fresh thyme
-
1
tbsp
fresh rosemary
-
½
tsp
sea salt
-
½
tsp
black pepper
Fats
Instructions
- Prepare the leek by cutting off the lower white/light-green stem and chop it along with the onion, celery, and fresh rosemary.
- Peel and chop the sweet potato into large chunks and cut the zucchini into large pieces.
- In a large pot, melt 2 tablespoons of butter and sauté the leeks for 5 minutes over medium heat.
- Add the onion, celery, and 2 tablespoons of minced garlic, cooking for an additional 5 minutes.
- Incorporate the sweet potatoes, zucchini, sea salt, black pepper, rosemary, and thyme, cooking for another 8 minutes.
- Pour in the chicken broth, increase the heat to high, and cook for 10 minutes, then lower the heat to medium and cook for 5 more minutes.
- Remove the pot from heat and allow to cool for 5 to 10 minutes before blending the mixture until smooth.
- Strain the pureed soup through a fine mesh into a bowl and return it to the pot over low heat.
- Add the remaining butter, minced garlic, heavy cream, and Le Delice De Bourgogne Cheese, stirring until smooth.
- Serve the soup topped with roasted sweet potatoes and zucchini.
Nutrition Facts (estimated)
Servings
6
Calories
261
Total fat
14.4g
Total carbohydrates
12.2g
Total protein
5.5g
Sodium
657mg
Cholesterol
43mg
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