After months of enjoying the same tried and true soups, for no apparent reason, Don and I have recently started to crank up new recipes again. Funny how creative spurts come and go...
The following emerged from one of my all time faves,
Jennifer Cornbleet’s
Cream of Zucchini. I didn't have the garlic and dill called for in the recipe, so I did what any cooks/uncooks would do; I went with what I had on hand. The result reminded me of the SAD Cream of Leek I used to love. So creamy and delicious!
Cream of Leek
Serves 2
½ avocado
1 cup zucchini, chopped
1 stalk celery, chopped
1 tablespoon lemon juice
1 teaspoon mellow white miso
1 " piece of leek
¼ teaspoon sea salt
Dash cayenne pepper
1 tablespoon olive oil
Handful of fresh parsley
1 cup water (or until preferred consistency is reached)
Place all of the ingredients in a high speed blender and blend until smooth.
If desired, warm up gently on the stove, stirring constantly.
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