Recipe - Lemon Zucchini Yogurt Bars

1 lg Leek (bulb only), washed
well, finely chopped
Three fourths cup Finely chopped onion
1 tablespoon Minced garlic
2 tablespoon Olive oil
One half pound Russet potatoes, peeled and
cubed
1 One half Zucchini, cut or sliced up thin
1 teaspoon Salt
One half teaspoon Pepper
3 cup Low salt chicken broth
1/3 cup Heavy cream
1 tablespoon Fresh lemon juice, to taste
Ice cold water
Lemon slices for garnish

1. Discard leek stalk use green part only. In a large heavy saucepan,
heat oil. Cook leek, onion, and garlic with salt and pepper to taste over
mediumlow heat, stirring until leek softens.

2. Add potato, zucchini and broth to leek mixture. Simmer covered for 15
minutes or until potato is very tender. Blend (on cream setting) in a
blender until very smooth.

3. Stir in cream, lemon juice and extra salt and pepper to taste.

4. Refrigerate for 6 hours or overnight. Soup will thicken overnight. Just
before serving, thin soup slightly with ice cold water. Garnish with a thin
slice of lemon.

***This recipe is served cold. It's great for those hot summer days!***
Posted to MMRecipes Digest V4 #072 by Frances_M._Say@bakermck.com on 97