Leek and Zucchini Soup
	Same recipe can be used to make pumpkin soup. Substitute pumpkin for zucchini.   2   leeks   2 sticks    celery   750 g    zucchinis   1   carrot   1 large    potatoes   60 g    butter   3½ cups    water   3 cubes    chicken stock     salt     pepper   2 Tbs    parsley   ½ cup    cream     1 Trim leeks, wash thoroughly. Slice celery, leeks, zucchini, carrot and potato. Heat butter in stock pot, add vegies, stir to coat in butter. Cover pan, cook over med. heat for 5 mins, stirring occasionally. Do not allow vegies to brown. 2 Add the water, stock cubes, salt and pepper, mix well. 3 Bring soup to boil, reduce heat and simmer, covered for 15 mins or until vegies are tender. Stir in parsley. 4 Puree vegies and liquid. Return soup to pan, add cream and reheat gently without boiling.   Yield: 1 large stockpot full   Copyright © 2006, The Gourmet Saint