Creamy Leeks & Zucchini Soup

Creamy Leeks & Zucchini Soup

From all the vegetables I think the leek has to be the one that made really far into the hall of fame. If you look closely, into the 1 GBP coin, you will see depicted the leeks as a symbol for Wales.

This recipe yields 4 portions

Ingredients:

4 zucchini

1 knob of butter

5 strands of leek

1 bunch spring onions

4 cloves of garlic

250 ml white wine (this optional)

1 teaspoon of thyme

1000 ml of vegetable stock

500 ml cream

1 piece of blue cheese (e.g. Danish blue or blue Stilton)

Salt & Pepper to taste

Directions:

1. Cut the zucchini into thin rings and divide them over a baking tray covered with baking paper. Grill the zucchini for about one half an hour in a preheated oven at 200 °C.

2. Melt a large lump of butter in the frying pan. Cut the leek and spring onions into rings and fry them in the butter. Squeeze the garlic cloves over the leek mixture. Turn the heat to low and let the leek rings simmer gently for 10 minutes. Then deglaze them with the white wine and add thyme, salt and pepper. Leave the pan on a low heat for another 10 minutes.

3. Put the stock in a large soup pot. Add the grilled courgettes, together with the leek mixture and 250 ml cream and puree everything with a hand blender into a smooth soup.

4. Serve the soup in nice, deep plates. Put the remaining cream in a bowl and pour over the soup.

5. Finally, crumble some blue cheese on top.

Tips:

1. Serve with rustic bread and a drizzle of olive oil.

Enjoy!