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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Creamy Leek & Zucchini Bisque: Dairy-Free/Vegan/Gluten-Free/Low Calorie

September 21st, 2015 · No Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Passover, Queens, Rosh Hashanah, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Thanksgiving, Tips, Travel, Travels, Vegan, Vegetarian, Winter Recipes

image2For anyone who participated in today’s North Fork Foodie Tour of 2015, you had the opportunity to stop at the many farms and farm stands participating. At 10:30 a.m. we presented “recipes from the garden” at the Agricultural Center Charnews Farm. We made an herb-cocktail, a leek and zucchini bisque, and a hearty vegetarian cutlet. Even if you missed it, you can still try this soup tomorrow for Meatless Monday or as a starter the break-the-fast next week or for Thanksgiving.

Ingredients

  • 4 tbsp extra virgin olive oil
  • 5 sliced leeks, white and light green parts only
  • 2 small zucchini, thinly sliced
  • 4 cups garden stock
  • 2 cups water
  • Salt and white pepper

Trim and wash leeks thoroughly. Place in pot with 2 cups of water and boil until tender, then set aside.

In a large pan, heat the extra virgin olive oil over low heat. Add the zucchini and saute, stirring often, until tender – about 5 minutes. Add stock to zucchini, cover and simmer gently until the vegetables are tender – about 30 minutes.

Remove your pot from heat, and set aside to cool. Once cool, puree in small batches to avoid a glue-like texture, using a standard blender or hand-held immersion blender. Once the soup is pureed, you can add cream, if desired.

Remember that this is a bisque and should have a lighter consistency – not heavy like a chowder. Season to taste, using salt and ground white pepper. Ladle into soup bowls and serve immediately.

 

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