Thursday, September 11, 2014

#TBT Zucchini Leek Soup, Redux.

I've been on a #TBT kick, can you tell? If you're unaware of Twitter/Instagram hashtags, #TBT means Throwback Thursday. Internet People across the US (and probably beyond) post pictures of themselves from years past. Sometimes many, many years past. 



I've begun doing my own culinary #TBT by re-doing old recipes with new photos. Check out last week's posts: A roundup of a bunch of fellow bloggers' before and after, and my own recipe for Shakshuka that I re-did! This week we have Zucchini Leek Soup:


Look at the difference! Before: Using flash inside (FOR SHAME!), on my parents' kitchen table, and a simple sprinkling of parsley is my only attempt at "styling." And the new pictures: at least an attempt at styling, with a bit better lighting--though not PERFECT since I was taking these as the sun was setting and I was running out of light--and a bit more garnish.



 This is the perfect recipe to transition from summer to fall, in my opinion. The "summer squash" of zucchini is still in abundance, but the warm comforting soup is great as the nights get a little chillier... though in Texas they're still pretty warm! Plus, bacon.


If there's any life lesson you can learn from me it's this: You can never go wrong with bacon.

Zucchini Leek Soup with Bacon

  • 1 package thick-sliced bacon 
  • 2 lbs zucchini, thinly sliced (about 2 large)
  • 
1 lb red potatoes (about 3 large)
  • 
2 medium leeks, trimmed and sliced
  • 1 cup celery, diced small

  • 2 tbs garlic, chopped
  • 8 cups chicken stock 
  • 2 cups half & half
  • Salt and pepper to taste
  • 1 cup flat leaf Italian parsley, chopped
  • Olive oil or truffle oil, for drizzling on top

-Cook bacon in a soup pot until done to your liking (I prefer a little chewy). Remove from pot and set aside on paper towels to dry a bit. Do not clean out pot.

-Add the zucchini, potatoes, leeks, celery, garlic, salt and pepper. Cook until the veggies are translucent.

-Add chicken stock and bring to a boil, reduce to simmer and cook until the potatoes are tender

-Add the cream and parsley to soup. In batches, puree soup with immersion blender or in batches on a tabletop blender. Serve immediately with a sprinkling of bacon and oil of choice or chill and serve cold.

2 comments:

  1. Love these new photos! They make the soup look even more delicious!

    Sues

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  2. I love leek soup, and how wonderful that you added zucchini into the soup. I definitely need to try this. Something different from our usual, you know. Love your #tbt photo! SO CUTE! <3 Good idea to exchange photos every Thursday... I have plenty that I need to swap the photo but I haven't had much time to do it...ahhh :(

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