I prepped all the ingredients according to Dorie’s instructions. After the prep, I realized that I didn’t have a big enough stove top pot, so I used my instant pot on saute mode for most of the recipe. The recipe is fairly straightforward. First, you start cooking shallot and garlic in hot butter and oil. Then sliced and cut leeks are added in and cooked until softened but not browned.
Next, 5 cups of chicken stock followed by sliced zucchini, asparagus and two sprigs of basil. I also added in a few pinches of salt at this point as the chicken stock I used was an organic no sodium one.
Once all the veggies have softened up and the chicken stock has started to bubble, carefully spoon the soup into a blender or food processor. Then blend away! Dorie says to keep blending until you think you are done and then blend a little bit more for a smooth green soup.
When serving, scoop a dollop of greek yogurt into the middle of each bowl, followed by a squirt of lime juice and some basil!
I loved how fresh this soup tasted. Plus it was rather hearty! Dan and I both had a bowl of soup and still had enough for soup the next day. The colour does change in vibrancy, but otherwise the taste is the same. Since I had made it in the instant pot to begin with, I could easily pour the blended soup back into the Instant Pot and set it on slow cooker mode until Dan came home from work. The soup (without the yogurt topping) would also be a great soup to serve for guests that are gluten or dairy free.
Dan also had his soup the next day with some sliced smoked cheddar. That was also super delicious. Overall, a great soup to have in the recipe banks. Plus, it really is a breeze to pull together. Go see how everyone else from Cook the Book Fridays thought about the soup here.