Cold Zucchini Soup with Lemon Balm
From The Organic Gourmet by Tracy Kett
published by Robert Rose
from the Kitchen of Alain Labrie
Zest of 3 lemons, cut into julienne strips
2 tbsp olive oil or butter 25mL
1 large onion, diced
1 large leek, washed and chopped
5 medium zucchini, chopped
8 cups chicken stock or vegetable stock 2L
3 medium mashed potatoes, chopped
7/8 cup whipping (35%) cream 220mL
7/8 cup chopped lemon balm 220mL
Juice of 1 lemon
Salt and pepper to taste
1. Place julienned lemon zest in a pot of cold water. Bring to a boil and refresh in cold water. Bring to a boil and refresh in cold water. Repeat procedure. Drain and set aside.
2. In a large saucepan, heat oil over medium heat. Add onion, leek, zucchini and lemon zest; cook until slightly softened. Add stock and potatoes; cook for 40 minutes.
3. In a food processor or blender, pureé soup and return to saucepan over medium heat; add cream. Pour soup in a bowl and refrigerate until cold.
4. Before serving, add lemon balm and lemon juice; season to taste.