Leek adds a special flavour to soups. This is a soup that I tend to make quite often, and even though it is creamy, it has no cream or milk in it. I thicken it and achieve the creamy texture by adding the potato. If you wish to add a dollop of cream, you can, but I never do. Serve it with shaved matured parmesan cheese and cracked pepper to taste.
Note: perfect if you have leftover zucchini after coring them to use in the traditional Middle Eastern dish of stuffed zucchini.
Vegan option: Replace butter with grape- seed oil
preparation time: 15 min
cooking time: 30 min
- 3 medium size zucchini
- 1 large potato
- 1 large leek or 2 small ones
- 2 table-spoons butter
- 2 cups hot water
- salt and black pepper to taste
- Shaved Parmesan cheese (Optional)
Wash leek really well and discard top dark green part. Dice light green and white parts. Put butter in pot and add leeks, stir for a few minutes until golden, add diced zucchini and diced potato. Add water and bring to boil, then reduce heat and simmer for about 30 minutes. Add salt and pepper to taste and blend together using a hand blender.
Serve and top with extra black pepper and shaved Parmesan cheese.