leeks and zucchini bathed in cream and broth ::::
Can’t talk. Laryngitis. Raucous cough. Warm soup, my palliation. Just chop, cook, puree, and eat.
Adapted from the Sundays at Moosewood Restaurant cookbook.
|leek and zucchini soup
Recipe type: soup
- 3-4 leeks, rinsed well and chopped
- 1 large onion, chopped
- 1 1/2 tablespoon olive oil
- 1 1/2 tablespoon butter
- 3-4 medium zucchini, chopped (my dice was about 1 cm)
- 1 teaspoon salt
- 1 garlic clove, minced
- 1 tablespoon dried thyme
- 3 tablespoons flour
- 3 cups vegetable or chicken stock
- 1 cup half-and-half or whole milk (fat free milk is a too watery for this soup)
- toasted walnuts (optional garnish)
- Saute leeks and onions in olive oil and butter until onions are translucent, about 10 minutes.
- Stir in zucchini and garlic; saute until zucchini is soft, about 10 minutes. (Mine took about 8 minutes.)
- Add thyme and black pepper. Cook for 2 minutes and remove half of the vegetables and set aside.
- Sprinkle flour unto soup pot to coat vegetables. Whisk in stock. Heat, stirring frequently, to thicken.
- Remove from heat, cool slightly, and puree. Return to pot.
- Add reserved vegetables and simmer. Stir in half-and-half. Heat carefully, not allowing soup to boil. Garnish with toasted walnuts. (I dry toasted [meaning no added oil] mine in the oven at 350 degree F, checking frequently, until nut nubs were slightly browned and nuts fragrant.)