I have been making Sally Fallon’s recipes out of Nourishing Traditions for years. Recently on a somewhat cooler day during this very hot summer, I was inspired to make an adaptation of her “Cream of Vegetable Soup – Potage Bonne Femme” on page 212 of her cookbook. It’s one of my favorite dishes using homemade chicken broth and vegetable at their peak. Feel free to use other seasonal vegetables from your garden or local farmer’s market. I renamed this recipe “Late Season Vegetable Soup” that I garnished with pesto for The Homegrown Paleo Cookbook.
Summer Bounty Soup
Author: Diana Rodgers
Recipe type: Soup
Ingredients
- 2 TBS unsalted Kerry Gold butter
- 2 medium onions or leeks, peeled and chopped
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 1 TBS dried thyme
- 3 potatoes, peeled and chopped (I used a blue peruvian and 2 red bliss potatoes in this dish, but any small waxy potatoes will do)
- 2 quarts homemade chicken stock
- 1 gigantic zucchini or a few small ones, sliced
- 3 TBS fresh parsley, chopped
- sea salt and pepper to taste
- creme fraiche (optional)
Instructions
- Melt butter in a large soup pot and add onions, carrots, celery and thyme.
- Cover and cook over lowest heat possible for ½ hour. The vegetables should be soft and not burnt.
- Add potatoes and stock, bring to a rapid boil and skim if needed.
- Reduce heat and simmer until potatoes are soft, about ½ hour.
- Add zucchini and cook for another 5-10 minutes until they are soft.
- Finally, add the parsley and puree the soup with a handheld blender.
- Add sea salt and pepper to taste.
- Serve with creme fraiche if desired.
1 thought on “Summer Bounty Soup”
This looks so good and an awesome use for all the fresh veggies I keep insisting on buying & not using . . . Thanks for the recipe!