Wednesday, March 7, 2012



1 lb of leeks, chopped
1 lb of potatoes, peeled and cut into quarters
1 zucchini, peeled and cut into thick slices

2 tablespoons butter
Salt and freshly ground black pepper
2 teaspoons chopped parsley
1 cup of heavy cream or cream fraiche (Optional)
1 cup of shredded Swiss cheese (Optional,if serving warm)


Melt butter in a deep pot.
Add leeks and leave on low flame for 5-10 minutes so they can “sweat” without browning.
Add potatoes, leeks and enough water to cover vegetables plus one inch.  Add salt.
Turn up the flame and allow to boil for about 10 minutes, or until potatoes are very soft.
Take off the flame and mix with hand mixer or blender.
Season with salt and pepper.

If serving cold, add cream, mix and refrigerate four or more hours. Serve in individual bowls and sprinkle with parsley.
If serving hot, in each bowl sprinkle some parsley. Serve cheese and/or cream fraiche on the side for those who wish to enrich the soup to add at the table (but it does not need it.)

With soup we really do not drink much wine, but any simple red wine will do.