Cream of Zucchini

The dishes we end up gravitating towards the most are often simplest. Consider your favorite dish that your mother makes. Likely it’s something that’s relatively simple, ingredient wise, but which comes alive only in her kitchen. Today’s recipe for velvety zucchini soup is no different. Because of the simplicity of today’s recipe you may be thinking it won’t add much to your meal. That’s where you’re wrong, however. In fact, it is because of the simplicity of this dish that your guests will remember the quality of your meal.

What You’ll Need

• 1 pound zucchini
• ⅓ pound fresh leeks
• 4 tablespoons extra virgin olive oil
• 1 cup vegetable broth
• Salt and pepper to taste
• 3 tablespoons of fresh cream

What You’ll Do

1. Start by preparing your vegetable broth. Heat it up in a pot on the stove.
2. Remove the ends of your leeks, keeping only the center part of each one
3. Once you have gotten to the center, slice your leeks very finely
4. Wash and lightly scrub your zucchini
5. Cut them into round no more than an inch thick
6. Pour your olive oil into the pan and allow to heat for several minutes
7. Add your leeks to the pan and stir around for 3-4 minutes until wilted
8. Next, add your zucchini, salt, and pepper and blend together completely
9. Let cook on high heat for 5 more minutes and then stir in vegetable broth slowly not allowing to splash
10. Cook another 15-20 minutes, stirring occasionally
11. Pour the contents of your pan into the blender and blend completely until completely creamy
12. Add your fresh cream and stir into mixture
13. Blend for another minute or so
14. Put back into the pan and continue cooking for 10 more minutes
15. Pour your pan into a colander allowing additional water to get removed
16. Place back into a serving dish. Your soup should be thick and creamy without additional water
17. Add your thyme leaves
18. Serve your zucchini cream soup piping hot!