LEEK AND POTATO SOUP WITH ZUCCHINI, THYME AND CHIVES

leek

I am in a thyme warp, my hands are irresistibly drawn to my thyme jar almost every day right now and this dish is yet another example of this. I hope you can bear with me and maybe even join me because thyme is a wonderful herb. And to take another step on the path of my food obsessions (if soup can be an obsession, it’s just such a perfect thing to eat), I am presenting you with a soup with thyme. Simple and good on a rainy, cold and extremely grey day as the one we are having here today. A good comfort soup. Well worth the effort to go out in the rain to gather some fresh chives from the side of the road.

Leek and Potato Soup with Zucchini, Thyme and Chives

LEEK AND POTATO SOUP WITH ZUCCHINI, THYME AND CHIVES
3-4 servings

1 leek
4 potatoes
1 zucchini
1/2 – 1 tsp thyme
white wine
750 ml/3,2 cups vegetable stock
parmesan, freshly grated
chives, finely chopped
(fresh cream, optional)
salt
extra-virgin olive oil

– Slice the vegetables and start braising them with the thyme and white wine (I took about as much as two-three glug-glugs, you know the sound it makes while it pours out of the bottle?) in olive oil for 10 minutes. Stir often.
– Add stock and check the salt and leave it to simmer for 12-15 minutes.
– Run in a mixer until smooth. Add parmesan and stir. If you want you can add some fresh cream to make it even softer.
– Serve with the chopped chives sprinkled on top.

Leek and Potato Soup with Zucchini, Thyme and Chives

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