Four Nights A Week

This was a delightful soup – hot or cold. Night One we ate it just as it finished cooking with a dollop of Greek yogurt, lime, and some basil. The next day, I took Dorie Greenspan at her word that the soup was good hot or cold and ate leftovers straight from the fridge. Both ways were delicious!

A combination of leeks, shallots, garlic, zucchini, asparagus, and basil, the soup needed no other seasoning than a bit of salt and pepper.

The recipe comes from Dorie Greenspan’s Everyday Dorie, which has become one of my regular go-to’s for weekly recipe ideas (purchasing details are here).