Ingredients
For the Soup
- 2 large leeks, sliced and washed well
- 2 tbsp salted butter
- 2 large zucchini (about 6 cups), chopped into large pieces
- 4 cups good-quality chicken stock (or vegetable stock)
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp chopped chives
For the Homemade Sourdough Croutons (optional)
- 2 cups sourdough bread, cut into cubes
- 1 tbsp olive oil
- pinch salt
- pinch ground black pepper
Instructions
- Sauté the leeks: In a large soup pot, melt the butter over medium heat. Add the sliced leeks and cook for 5–7 minutes, stirring occasionally, until soft and fragrant but not browned.
- Add the zucchini: Stir in the chopped zucchini and cook for 2–3 minutes to lightly soften the vegetables.
- Add stock and simmer: Pour in the chicken or vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes, or until the zucchini is very tender.
- Blend until smooth: Using an immersion blender or carefully transferring the soup to a blender, blend until the soup is smooth and silky in texture.
- Season and finish: Stir in the salt and black pepper. Taste the soup and adjust the seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with chopped chives. Optionally, add a handful of homemade sourdough croutons for added texture and flavor.
Notes
- For a vegan version, substitute butter with olive oil and use vegetable stock.
- Homemade sourdough croutons add a wonderful crunch but can be omitted for a gluten-free option.
- Be careful not to brown the leeks during sautéing; they should become soft and fragrant only.
- Adjust the thickness of the soup by adding more or less stock according to your preference.
- Use fresh chives for the best flavor; dried chives can be used if fresh are unavailable but will be less vibrant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
