leek and zucchini soup

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
  • 1½ tablespoon olive oil
  • 1½ tablespoon butter
  • 3-4 medium zucchini, chopped (my dice was about 1 cm)
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1 tablespoon dried thyme
  • pepper
  • 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)
  1. Saute leeks and onions in olive oil and butter until onions are translucent, about 10 minutes.
  2. Stir in zucchini and garlic; saute until zucchini is soft, about 10 minutes. (Mine took about 8 minutes.)
  3. Add thyme and black pepper. Cook for 2 minutes and remove half of the vegetables and set aside.
  4. Sprinkle flour unto soup pot to coat vegetables. Whisk in stock. Heat, stirring frequently, to thicken.
  5. Remove from heat, cool slightly, and puree. Return to pot.
  6. 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.)


  • Aileen January 1, 2013 Reply

    Step 3 indicates to add fennel, however, fennel is not included in the list of ingredients. How much?

    • story January 2, 2013 Reply

      Oops! The original recipe had dried fennel also, but I didn’t use it. I’ve made the soup several times without it and it’s great. I feel like the thyme is enough. Thanks for catching the mistake. I’ll fix it.

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