2 med. onions or leeks, peeled and chopped
2 carrots, peeled and chopped
4 T. butter
3 med. baking potatoes or 6 red potatoes, washed and cut up
2 quarts chicken stock, or combination of water and stock
several sprigs fresh thyme, tied together (or 2 T. crushed dried)
4 zucchini, ends removed and sliced
sea salt and pepper
Melt butter in a large pot and add onions and carrots. Cover and cook over the lowest heat possible for at least 1/2 hour. The vegetables should soften but not burn. Add potatoes and stock, bring to rapid boil and skim. Reduce heat and add thyme. Cover and cook until potatoes are soft. Add zucchini and cook until they are just tender-5 to 10 minutes. Remove the thyme sprigs. Puree the soup with a hand held blender. If soup is too thick, thin with water. Season to taste. Ladle into heated bowls and garnish with sour cream. Serve with round croutons.
I was truly surprised how good this was! It received a five star rating- the highest rating in our house. Makes a great filling lunch served with fresh bread, I had mine with sprouted wheat bread, yum!
Recipe from Nourishing Traditions by Sally Fallon