The following emerged from one of my all time favorite soups, Jennifer Cornbleet’s Cream of Zucchini. One day that I was missing some of the ingredients, I went with what I had on hand. The result reminded me of the cooked Cream of Leek I so loved as a child.
- 1/2 medium avocado
- 1 cup roughly chopped zucchini
- 1 stalk celery, chopped
- 1-inch piece of leek
- 1/4 cup fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon light miso
- 1/4 teaspoon salt
- Dash cayenne pepper
- 1 cup water (or until desired consistency is reached)
Blend all ingredients in a high-power blender such as the Omni V 3HP blender until smooth and creamy.