I returned to Philly after 8 blissful days in Georgia. I spent a couple of days appropriately reclaiming my apartment with sprawling laundry then headed to my first-ever session at RowZone at 18th and Chestnut to make up for my months of muscular grumpiness.
Hooooweee, am I sore! RowZone is the next best thing since Spinning and is a great way to break up the monotony of any gym routine. I get bored very easily, so I’m happy to say I have the beginner’s 5-class pack to use this summer. If you feel the need to break up your cardio, check it out!
I planned my trip around our CSA pickup, and I also nabbed a couple more Southern Living recipes from my mom’s book while I was in Georgia. I decided that while it’s not the most seasonally appropriate item, I would make a soup. I was indecisive as to which I would choose. But…
Today, I will share with you a version of
This past Thursday was our Greensgrow Farms Summer Farmshare CSA #5 (since we get a half share, we pick up every other week still). Here is our list of delcious summer bounty:
PRODUCE: Products used in this recipe are bold and starred*.
Kale*: Fischer Farm, Christiana, PA
Cubanelle Peppers: Marolda Farm, Vineland, NJ
Blueberries: Blueberry Bill Farms, Hammonton, NJ
Peaches: Fifer Orchard, Camden Wyoming, DE
Leeks*: Stoltzfus Farm, Oxford, PA
Rainbow Carrots: Glick Farm, Quarryville, PA
Chiogga Beets: Glick Farm, Quarryville, PA
Corn: AT Buzby Farm, Hammonton, NJ
I also purchased 2 Zucchinis* and a pint of heirloom cherry tomatoes from the farmstand!
1 dozen cage free eggs: Sandy Ridge Farm, Elizabethtown, PA
Handy gadgets for this recipe:
- Finger Guard – for chopping those slippery leeks! I like my fingers where they are, thank you very much.
- A Kuhn Rikon Chop Chop – I used this for the celery, garlic, and kale. It cleans so much easier than an electric food processor, especially in my tiny kitchen!
- An immersion blender – less clean-up and fun to use!
This recipe was full of mistakes and adjustments!
I’ve never followed a recipe to the letter, but this one is particularly creative. The reasons for my variations are insistence, scarcity, and mistakes.
- I was insistent upon using the Kale from the farmshare; it is withering, and I have a lot of it.
- New potatoes were not available. I looked up what spud was good in a soup and chose a good-looking red potato*.
- I accidentally bought pork shoulder bacon because it advertised 45% less fat. Since I’m doing Weight Watchers, I thought this might be a great idea. I should have read my labels (and the recipe) more carefully. I needed much more bacon fat to sauté the leeks, celery, and garlic. What did I do? I pulled a French-ification and used BUTTER*! (If you haven’t seen Julie and Julia, you really must.)
Here is the original recipe with my omissions in
strikethrough, modifications and/or additions in bold, and photos to help you follow my process. All photos are my own.
(Of course I forgot the zucchini and the garlic for this photo, but oh well.)
- 1 medium leek
- 4 bacon slices
- 1 tablespoon butter
- 1/2 cup chopped celery
12 garlic cloves, minced
- 4 cups low-sodium fat-free chicken broth
- 1 pound zucchini, sliced (about 3 small squash, or 2 large)
- 1/2 pound small
newred potatoes, quarteredin 1-inch chunks (I only needed one potato!)
- 1 cup half-and-half
1/3 cup chopped fresh1/2 teaspoon dried parsley 1/41/2 teaspoon kosher salt 1/41/2 teaspoon pepper
- Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Thinly slice leek; rinse well, and drain.
- Cook bacon in a large Dutch oven over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon. I bought pork shoulder bacon which advertised 45% less fat, so it did not yield enough bacon fat, so I threw in about a tablespoon of butter with the remaining drippings.
- Sauté leek, celery, and garlic in hot drippings and 1 tablespoon of butter for 3 to 4 minutes or until tender.
- Add chicken broth, zucchini, potatoes, and simmer 20 to 25 minutes. Add kale about ten minutes into this process.
- Stir in half-and-half, parsley, salt, and pepper. (This recipe needed more salt than the original because the kale added more water. Taste and season to your preference.) Remove from heat, and cool 5 minutes.
- Process potato mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed.
- Sprinkle with crumbled bacon, and serve immediately, or if desired, cover and chill 4 to 6 hours.
I served up this bowl for myself and chilled the rest. I brought it with me on a quick trip to CT and shared it with some friends with the rest of the bacon. It was a hit!
FOR YOU WEIGHT WATCHERS POINTS PLUS®-TYPES:
Zucchini and Potato Soup: 6 Points (This recipe makes 4 large servings, one slice of bacon per serving.)
Ways to make this lighter and with fewer points:
- Use non-fat half and half. This will reduce points from 6 to 5 per serving.
- Use slightly less butter. It won’t bring it down a full point, but you could have a little bit more and still be in the 6-point range!