Zucchini and leek soup

Zucchini and leek soup This was a very tasty soup. Knowing family preferences, I halved and sliced the leek and sliced the zucchini into smaller pieces. The potatoes were cooked Zucchini & Leek Soup. Ingredients: 4 large zucchini (about 1.5 kg or 3 pounds) 2 leeks, trimmed of tough ends, washed well; 1/3 head of cauliflower; 1 T rice bran oil; leeks and zucchini bathed in cream and broth :::: Can't talk. Laryngitis. Raucous cough. Warm soup, my palliation. Just chop, cook, puree,

How quick is this year going? I can't believe that we are almost half way through the last month of winter. So I thought that I better make the most of the cold winter weather and post about a few of my favourite soup recipes before you are all reading and thinking to yourself... 'Girl, are you crazy? I'm not making soup in this 40 degree heat!'
This has to be one of my all time favourite soup recipes - it's simple and yet oh so delicious. It makes the most of fresh produce that I've picked up at the local markets. And if I had been more organised (but ill forgive myself as I was pregnant) I could have grown the leeks and the zucchini to make this soup even more special.

On that note, I hope to have a few more gardening posts up shortly! River Cottage Australia - you've got me well and truly inspired.

ZUCCHINI AND LEEK SOUP

2 medium leeks
6 medium zucchini
2 small carrots
2 small potatoes
1 litre of chicken stock
1 tablespoon of unsalted butter
Sea salt and black pepper

In a deep saucepan, melt the butter and add the sliced leeks. Then add the sliced zucchini, stirring for 5 minutes to allow the veggies to soften. Add the sliced carrots and the sliced potato and then cover with chicken stock.

You may need to top up your pot with a little extra water so that all the veggies are covered and then simmer for 40 minutes are until all the veggies are tender. Blend with a stick blender and then serve.

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Posted by Tutik W