Recipe of the Week II

Cream of Vegetable Soup

2 medium onions or leeks, peeled and chopped

2 carrots, peeled and chopped

4 tbslps. butter

3 medium baking potatoes or 6 red potatoes, washed and cut up

2 quarts chicken stock or combination of filtered water and stock

several sprigs fresh thyme, tied together

1/2 tsp. pepper

4 zucchini, end removed and sliced

sea salt and pepper

creme fraiche

Melt butter in a large, stainless steel pot and add onions or leeks and carrots. Cover and cook over lowest possible heat for at least 1/2 hour. The veges should soften but not burn. Add potatoes and stock, bring to a rapid boil and skim. Reduce heat and add thyme sprigs and pepper. Cover and cook until the potatoes are soft. Add succhini and cook until they are just tender - about 10 minutes. Remove the thyme sprigs. Puree the soup with a handheld blender, or in batches in your regular blender. Season to taste and garnish with creme.