Zucchini, Leek & Speck Soup Recipe

In our house, soup, in all it’s guises is our go-to food when pressed for time, feeling poorly, cold, or just plain hungry.  I’ve always loved zucchini soup and have always just thrown in whatever I felt like at the time (duh, zucchini’s of course must be thrown in…).  However, a couple of weeks ago I made a batch that was by far the best one ever.  So good it was, that I actually sat down and thought about exactly what I had done and then wrote it down!  This may not sound like much, but if I did it every time I concocted something , I would have a cookbook the size of a house.  I rarely follow a recipe (or any directions for that matter – little tearaway that I am…), and tend to follow my nose when it comes to cooking.

Since then, I have made it twice more, following exactly my written recipe, and whaddayaknow???  It has been just as delicious second and third time round.  Yay me – so must write stuff down more often.

Anyway, enough with the saga, here is the recipe…

Zucchini, Leek & Speck Soup

ZLS Soup2

4 x 1cm thick slices of Belly Speck, cut into lardons – little strips about 1cm wide

6 Zucchini, about 1kg, roughly chopped

3 large Leeks, washed and finely sliced

2 tbsp. Butter

1 ltr. Chicken Stock

1/2 cup Cream

Saute Speck and Leeks in Butter, over medium – low heat, until the Leeks are soft and vibrant in colour – about 15 minutes.

Add Zucchini and pop the lid on for about 10 minutes, or until the Zucchini softens and begins to release lots of liquid.

Add Chicken Stock and simmer for 25 minutes.  Remove from heat, stir in Cream, then blitz – I love my Kmix for this, easy peasy.

You are all done, enjoy.  Check out my Everyday Bread Recipe – it just goes, you know?



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