@lioness
Hi,
Just made the above soup. Recipe called for low sodium broth which I bought by mistake but used. Zucchini took about 15 to fall apart..not necessary to dice veggies...just chop in chunks. Preparing the leeks is the most time spent.
It’s a creamy mild soup because of the leeks but I would use Chicken Bone broth next time for more body. I sprinkled some paprika and extra salt upon tasting for a little zip. I personally would not add chicken but I think some diced cooked potatoes is more suited to it and would serve as a meal in itself. I could discern the fresh basil so dried basil would not be as good.
Was able to blend the entire batch 20 seconds....blend,don’t purée. Makes a good lunch or a light dinner with maybe a salad or a hunk of crusty bread. Low in calories and easy on the stomach. And it’s definitely a white wine accompaniment.
I would make again with the changes so I’m giving it 4 out of 5 stars.

Regards from Mary Martha Stewart

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