Amazing Zucchini Soup Shooters
From deliathecrone 14 years ago
- 40 minutes to make
- Serves 15
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) shopping list
- 1 T. butter shopping list
- 2 leeks, white part only, cut into 1/2 inch slices shopping list
- 1 med. onion, thinly sliced shopping list
- 4 scallions, both white and green parts, cut into 1/2 inch slices shopping list
- large clove of garlic, minced (you can never have too much garlic) shopping list
- 5 zucchini, unpeeled, cut into 1/2 inch slices (about 2 cups) shopping list
- 2 medium potatoes, peeled, cut into 1/2 inch slices shopping list
- 4-5 cups vegetable stock shopping list
- 1 T. lemon juice shopping list
- sea salt and pepper to taste shopping list
- 1 tsp. each marjoram, thyme, rosemary and savory - or, to taste shopping list
- 2 tsp. worcestershire sauce shopping list
- 1 cup heavy cream (or more, as needed) shopping list
- 2 T. chopped chives for garnish shopping list
How to make it
- 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.
- Add vegetable stock and lemon juice and bring to a boil. Add salt, pepper and herbs.
- Simmer until vegetables are soft, about 25 minutes.
- Puree soup in blender or processor in several batches.
- Stir in Worcestershire sauce and cream (if soup is too thick, add more cream.
- Allow to cool then refrigerate at least two hours, but it's best if made a day or two before you plan to serve.
- Pour cold soup into pitcher for pouring. Pour into four - six ounce shot glasses, making sure any splashes are wiped off.
- Garnish with fresh dill and add a wide straw if desired.
- Serve with thin bread sticks.
- There should be enough for a dozen shooters with enough left over for a meal the next day.
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