Recipe used by permission. Passover by Design, Susie Fishbein, ArtScroll/Shaar Press, Brooklyn NY, Feb. 2008.
Kosher cooking maven Susie Fishbein offers this Zucchini Leek Soup With Ginger Cream in her Passover by Design cookbook. Fresh garlic, rosemary and bay leaf enhance the lovely soup, while a ginger cream garnish provides an elegant finish. The recipe is flexible, too -- Fishbein gives meat, dairy, and parve ingredient options, so the recipe can be enjoyed with various menus and by vegetarian or vegan diners.
Serves 6.
- 3 tablespoons margarine or butter
- 3 medium zucchini, unpeeled, each halved lengthwise and cut into 3/4-inch chunks
- 2 leeks, white and pale green part only, sliced
- 2 russet potatoes, peeled and coarsely chopped
- 2 cloves fresh garlic
- 2 sprigs fresh rosemary
- 2 bay leaves
- 7 cups chicken or vegetable stock
- 1/3 cup white wine
- 1/2 cup nondairy creamer or light cream
- Ginger Cream Garnish:
- 1/4 cup nondairy whipping cream or heavy cream
- 1/2 teaspoon ground ginger plus more for garnish
Melt the margarine or butter in a large pot over medium heat. Add the zucchini and leeks. Saute until translucent but not brown, about 7 - 10 minutes. Add the potatoes, garlic, rosemary, and bay leaves. Saute for 3 minutes, stirring occasionally.
Add the stock and wine. Simmer for 15 minutes or until the potatoes are fork-tender.
Remove and discard rosemary and bay leaves. Add the creamer or light cream. Using an immersion blender, puree the soup in the pot. This can also be done in batches in a food processor fitted with a metal blade or in a blender.
By hand with a whisk, or in a stand mixer, whip the cream until soft peaks form. Blend in 1/2 teaspoon ginger.
Pour the soup into bowls. Garnish with a dollop of ginger cream and a sprinkle of ground ginger.