Wednesday, June 5, 2013


This Ina Garten recipe needed little adjustment. We couldn't taste the zucchini, but it is a great way to use them up, and is optional anyway. Although you can serve it cold or hot, it's much better cold and makes a good take-to-work lunch. Serves 6

4 TB EVOO or coconut oil
3 c leeks, white & light green parts thinly sliced and rinsed in a bowl of cold water to get all the dirt out
**If you dislike leeks, you can substitute yellow onions, or shallots
5 c small white potatoes, unpeeled, eyes cut out, and chopped (maybe 10-12? potatoes)
3 c zucchini, chopped
>1 qt vegetable or chicken stock
Kosher salt & freshly ground black pepper
3-4 TB whole coconut milk
4 TB chives, chopped
Drizzle of EVOO

Heat the oil in a large stockpot or Dutch oven over medium-low heat. Add the leeks or onions and saute about 5-6 minutes until soft. Add the potatoes, zucchini, 3/4 tsp salt & 1/2 tsp pepper. Add just enough stock to not quite cover the vegetables: the zucchini has a very high water content which will cook out, thinning the soup.

Note: if you don't have, or don't want to use, zucchini, use 4 c leeks and 5 c potatoes. Add enough stock to cover.

Bring to a boil, lower the heat & simmer for 30 minutes until the potatoes & leeks are very soft.

Process through a food mill with the medium disk. You can use a food processor or immersion blender, but the food mill will remove all the zucchini seeds and any larger bits of potato/zucchini skin. Add the coconut milk and taste for salt & pepper. Serve hot or chill in the refrigerator before serving, topping each bowl with fresh chives and a little drizzle of EVOO.

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