2 medium leeks (12 ounces)
1 tablespoon butter or margarine
2 carrots, peeled and cut into 1/4-inch-thick slices
1 stalk celery, cut into 1/4-inch-thick slices
1 pound red potatoes (6 medium), cut into 1/2-inch pieces
1 can (14 1/2 oz.) chicken or vegetable broth
1 cup water
3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon ground black pepper
2 oz. green or wax beans, trimmed and cut into 1/2-inch pieces
1 large zucchini (10 oz.), cut into 1/2-inch pieces
1 cup half-and-half or light cream
1 tablespoon chopped fresh dill
Note: To make it Vegetarian, substitute vegetable broth for chicken broth.
Directions
1. Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half, then crosswise into 1/4-inch pieces. Rinse leeks in large bowl of cold water, swishing to remove all sand; transfer to colander to drain, leaving sand in bottom of bowl.
2. In 3-quart saucepan, melt butter over medium heat. Stir in leeks, carrots, and celery; cover and cook, stirring occasionally, until vegetables are tender, about 10 minutes.
3. Stir in potatoes, broth, water, salt, thyme, and pepper. Heat to boiling; cook, uncovered, 5 minutes. Stir in beans and cook 5 minutes. Stir in zucchini and cook 5 minutes longer.
4. Stir in half-and-half and heat through (do not boil). Remove from heat and stir in dill. Makes about 6 1/2 cups or 4 first-course servings
