For 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.
