Meaty Leek Soup
- water - 12 cups
- leek - 1 bunch, white and pale parts only, cleaned and chopped
- potatoes - 3, cubed
- carrots - 3, peeled and sliced into thick rings
- celery - 2 stalks
- zucchini - 1 large, peeled and cubed
- large piece of flankin-1
- chicken drumsticks - 4
- salt - 2-3 tsp, or to taste
- black pepper - to taste
Adapted from kosherscoop.com
1.Place all ingredients in an 8-quart pot. Bring to a boil, lower heat, and allow to simmer 1½–2 hours.
2.Turn off heat. Remove meat, chicken, and carrots from the pot and set aside.
3.Blend soup with an immersion blender. Remove chicken and meat from bones and shred into small pieces; return to pot along with the carrots. Adjust seasonings to taste.