recipelink.com Chat Room Recipe Swap - 2001-06-26
From: calliope,.NY

Calliope’s
Chilled Pea, Potato, Leek, Zucchini and Buttermilk Soup

Since you will be pureeing this soup, there is no need to worry about the size of the vegetables you cut. Serve it cold this time of year, and warm in the winter, if you like.

1-49 oz. can chicken stock plus 2-cups of water...or the equivalent of bouillon and water.or of course if at all possible, your own good
homemade chicken stock.
2-large leeks, white and pale green part only
1-large yellow onion, chopped...if no leeks, just use more onion.
4-cloves garlic
5-6-medium boiling potatoes
2-large zucchini...or 4-5 smaller ones
3-large ribs of celery, chopped
1-box frozen peas
2-3-cups buttermilk...or you can use low-fat sour cream

herbs and spices, to your taste;...I use;

2-bay leaves...removed before pureeing!
thyme
parsley
basil
dill
mint...fresh mint does make this soooo much better!
a few dashes of cloves

Saute the leeks, onion, garlic and celery in oil or butter with the bay leaves, salt and pepper for a few minutes. Add the stock, water and potatoes, bring to a boil and simmer gently for about 8 minutes or till potatoes are tender.

Add the zucchini and simmer another 2 minutes. Add the peas, mint, thyme, parsley and dill and turn off heat. Allow to cool a bit and puree in batches till very smooth, with the buttermilk. Chill.

NOTE...for a “company” presentation, try drizzling the top with some roasted
red pepper puree and sprinkle with crisp cooked bacon or McCormick’s Imitation Bacon Bits.

This is delicious served with tuna salad on toast...or tuna burgers, broiled with Fontina cheese, or your choice, on top.

Or....the Pressed Picnic Sandwich in the previous message.