Courgette Leek Soup; the update… close, so very close….

I can taste it.

I can smell it.

I can picture it.

But I still can’t sit in it – unless I choose to sit on the floor, that is.

We have a kitchen that’s almost finished.

We have a hall that is finished.

We have a den that is oh-so-very-close….

We all know about close, right?  It only counts in horseshoes and hand grenades.

This was the state of affairs 2 days ago:

That’s all that was left to paper.  The wall and fireplace all needed patching, of course.

By the end of yesterday it looked like this:

All the wallpaper was up.  But the tiles along the base had to be grouted….

And, funny thing about these old stone houses…..

The walls aren’t all perfectly straight.  The corners don’t form nice right angles.  Where the wall meets the ceiling can be somewhat rough.

In the words of mon mari:

That’s why God invented Trim.


Today he did the trim.

Maybe tomorrow we can move furniture.

Or the next day.


As much as I love filling my freezer with summer’s bounty, I find I have to kick myself in winter to start using it.  It’s the pack-rat in me.

I plead guilty to saving stuff.

I once bought a shirt that I loved so much I never wore it; always saving it for just the right occasion, for something special.   I ended up tossing it out, barely worn, but seriously out of style (and maybe just a teensy bit too small).

I have the first cashmere sweater I bought 25 years ago.  But I wear that.  I just tell myself that cashmere, regardless of the style, is always appropriate. Okay, I don’t wear it a lot….

Back to my freezer – chockablock with that bounteous bright green summer beauty: Zucchini.

Courgette (Zucchini) and Leek Soup

Courgette (Zucchini) and Leek Soup

2 cups frozen zucchini in chicken broth, thawed or
2 cups chopped zucchini – about 1 – 8″ (20cm) long and
1 1/2 cups chicken stock
1 tbs butter
1 medium leek
1/2 tsp basil
2 tbs Greek yogurt
1 – 2 strips bacon

Trim and rinse leek.  Thinly slice leek including the light green part.  Heat butter in a medium saucepan and sauté leek until tender. Add zucchini, basil, and stock if using fresh zucchini. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
While soup cooks sauté bacon until crisp.  Remove, drain and crumble.
Purée soup, adding more stock or water if it’s too thick.
Ladle soup into warm bowls.  Add a dollop of Greek yogurt and top with bacon.

A taste of summer in the dark of winter.

So, that’s one thing to do with the frozen zucchini.

5 thoughts on “Courgette Leek Soup; the update… close, so very close….”

  1. They look pretty good to me, both walls and the soup! 🙂 Must start using courgettes more… love them so much but mostly fry them on a little bit of oil or bake them on pastries….

  2. I ditto that idea. A roaring fire is on my list of Christmas cheer. Season’s eatings will be fun too. Got my package from Alaska and will be posting it soon.

  3. Margot, me too. I have a freezer full of them.
    Val, I am as I type!
    Penny, stoves are nice, but there’s nothing like an open fire.
    Zoomie, I may just loll with them.

Comments are closed.

Share via
Copy link
Powered by Social Snap