Vegetable Soup

 

Ingredients

• 2-3 leeks
• 4 tbsp butter
• 1/3 cup white wine
• 2-3 zucchini or similar summer squash
• Carrots
• Optionally: other non-starchy vegetables (turnips, parsnips, kohlrabi, etc) - no potatoes!
• 1 clove garlic (minced)
  
• 1 tbsp thyme, preferably fresh
  
• 4 cups stock (chicken, or vegetable)
  
• Salt and pepper to taste
   

Instructions

1. Add 1-2 tbsp butter to large saucepan, turned down low.
   
2. Quarter leeks, rinse well, then chop into ~1cm pieces and add to saucepan.
   
3. Clean and chop remaining vegetables, and add. Stir only once, briefly.
   
4. Once vegetables have all been added, turn heat up to 8/10 and leave ~5 minutes until a bit of vegetable broth begins to form at the bottom of pan. You may stir once more, briefly.
   
5. Add 1 clove minced garlic.
6. Add 2-3 tbsp butter and allow to melt; stir once more briefly.
7. Add 1/3 cup dry white wine; after 30 seconds turn down heat to lowest setting. Stir once more and leave about 2 minutes.
   
8. Add thyme.
9. Add 4 cups of stock.
10. Turn up heat to 5/10 and simmer until vegetables are tender but not mushy.
11. Add salt and pepper to taste.
    
12. Serve with bread and butter.