After 9 months of growing and cooking with veggies and herbs from the garden, my favorite recipe so far is potato leek soup. Other than the chicken broth and cream, the rest of the ingredients were grown in my backyard, which makes me so proud. I call it my “9 month soup” because it literally took me 9 months to grow my leeks from seed.
The recipe for potato leek soup is very simple. Saute the chopped leeks in butter and then add chicken broth and cubed potatoes and cook on medium heat until everything is cooked through. Then I use my handy dandy immersion blender to mix everything to a soupy consistency and then added a dollop of cream and a handful of chives to finish it off. Sadly, I was only able to make one pot of soup which fed a family of four for one evening. I need a bigger garden.
Later in the week, we made some simple meals based on our favorite overly abundant vegetable of the day, zucchini. First up is pizza with zucchini, pesto, cherry tomatoes and fresh basil from the garden with some mozzarella cheese on top. It was really easy to make since the dough was pre-made. After 10 minutes in the oven, it was ready to go.
Lastly, we tried making the following recipe from Two Peas and Their Pod for zucchini pasta with pesto. It’s pretty much the same ingredients as the pizza — zucchini, pesto, cherry tomatoes and basil. We didn’t have a good mandolin to use, so our zucchini pasta were not the same size but I was pleasantly surprised by the meal. It only took about 5 minutes once everything was cut up. We already had the pesto made so it was much faster for us.
I am now officially giving away all our zucchini for the next few weeks.
This week’s recipes featured: POTATOES, LEEKS, CHIVES, ZUCCHINI, BASIL, and CHERRY TOMATOES from the garden.