Summer Bounty Soup
Author: 
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
  1. Melt butter in a large soup pot and add onions, carrots, celery and thyme.
  2. Cover and cook over lowest heat possible for ½ hour. The vegetables should be soft and not burnt.
  3. Add potatoes and stock, bring to a rapid boil and skim if needed.
  4. Reduce heat and simmer until potatoes are soft, about ½ hour.
  5. Add zucchini and cook for another 5-10 minutes until they are soft.
  6. Finally, add the parsley and puree the soup with a handheld blender.
  7. Add sea salt and pepper to taste.
  8. Serve with creme fraiche if desired.
Recipe by Sustainable Dish at https://sustainabledish.com/389/