I've begun doing my own culinary #TBT (or I guess in this case, Throwback Monday?) by re-doing old recipes with new photos. Today I have a lovely Zucchini Leek Soup:
Look at the difference! Before: Using flash inside (FOR SHAME!), on my parents' kitchen table, and a simple sprinkling of parsley is my only attempt at "styling." And the new pictures: at least an attempt at styling, with a bit better lighting--though not PERFECT since I was taking these as the sun was setting and I was running out of light--and a bit more garnish.
This is the perfect recipe to kickstart a gentle new year resolution of adding more veggies to your diet--like I am doing right now, hah. The days may be getting longer, but the warm comforting soup is great as the nights are still a bit cold... though in Texas they're still pretty warm! Plus, bacon.
If there's any life lesson you can learn from me it's this: You can never go wrong with bacon.
Zucchini Leek Soup with Bacon
- 1 package thick-sliced bacon
- 2 lbs zucchini, thinly sliced (about 2 large)
- 1 lb red potatoes (about 3 large)
- 2 medium leeks, trimmed and sliced
- 1 cup celery, diced small
- 2 tbs garlic, chopped
- 8 cups chicken stock
- 2 cups half & half
- Salt and pepper to taste
- 1 cup flat leaf Italian parsley, chopped
- Olive oil or truffle oil, for drizzling on top
-Add the zucchini, potatoes, leeks, celery, garlic, salt and pepper. Cook until the veggies are translucent.
-Add chicken stock and bring to a boil, reduce to simmer and cook until the potatoes are tender
-Add the cream and parsley to soup. In batches, puree soup with immersion blender or in batches on a tabletop blender. Serve immediately with a sprinkling of bacon and oil of choice or chill and serve cold.
