My Introductory Post

I am so excited to be a new member here in the Barefoot Kitchen! With the weather here lately, I am MORE than happy to eschew shoes and socks while puttering around.
But I know that there are others out there still enjoying the winter weather, and maybe wouldn’t mind another soup recipe to keep them warm!

Potato Leek Soup, with Zucchini

Preparations:

Trim 2 leeks, slice the usable parts and wash them.
Slice 2 Stalks of Celery.
Wash, score (peel strips off of; don’t peel entirely) and slice 1 ½ pounds zucchini.
Wash, peel and slice 1 carrot.
Wash, peel and slice 1 potato.
Chop 2 tbs parsley
Prepare 2 chicken* stock cubes/packets in 3 ½ c. water

Assembly:

Heat 2 tbs margarine or butter or oil (your preference) in a non-stick saucepan. Add the vegetables, except the parsley, and stir fry. Cover pan and cook over medium for five minutes. Add the water/stock, and a dash or two of pepper, bring to a boil and reduce heat. Simmer, covered, for 15 minutes, until vegetables are tender. Stir in the parsley.

Allow to cool enough so that you can puree vegetables and liquid in a food processor. Return the puree to the saucepan, and add ½ c. plain yogurt**. Reheat gently, making sure not to boil.

Serve warm with a dash of cream.


I made this, along with two other creamy, veggie, nutritious soups, as a “Yay, you’re pregnant! (You must be starving, here, here’s some soup!)” gift for a friend. I allowed all three soups to cool completely, and then poured them into little canning jars (single servings! Convenient!) with pretty ribbon around them. Next, I’ll write out all three recipes on cute little cards and basket the whole thing up to deliver to her tomorrow!


(The Potato-Leek Soup is the one with the red ribbon. The others are Creamy Broccoli and Carrot Ginger.)







*Although this soup IS supposed to be served warm, I thought it might be kind of refreshing for me today as a chilled soup…and if I make it again this summer, to serve as a cold soup, I will use vegetable stock instead of the chicken, because cold soup made with chicken stock is a little…chicken-y. You know?

**Here’s where we get all substitute-y, because I forgot to buy plain yogurt: ½ c. sour cream went into MY batch!