Summer Bounty Soup
Author: Diana Rodgers
Recipe type: Soup
- 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)
- 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.
Recipe by Sustainable Dish at https://sustainabledish.com/389/
3.5.3208