Zucchini-Leek Soup

1. 1

   Cut Zucchini into 1/2 inch squares. Cut the white portion of the Leeks in half lengthwise, then cut in 1/4 inch dice. Soak the Leeks in a large bowl of water to remove the grit. Chop the Bacon into 1/4 inch pieces. In a large pot, cook Bacon until crisp. Remove Bacon and reserve for use later. Drain and towel dry Leeks, then place them in the pot on medium heat and cook until translucent and tender. Add the Garlic cook for 1 minute, then deglaze the pot with the white wine. Allow the win e to cook for 1-2 minutes then add the Zucchini. Cook the Zucchini for 5-7 minutes or until tender. Add Thyme, Oregano, Fennel, Bay Leaves, Salt & Pepper. Add enough Chicken stock to cover all the ingredients in the pot. Allow to simmer for thirty minutes. Remove the Bay Leaves. Remove pot from heat and mix with an immersion blender until relatively smooth. Fold in the Parmesan cheese and add the heavy cream. Place soup in bowls and garnish with bacon bits, and Cilantro leaves.

No additional tips available.