Cream of Leek & Zucchini Soup
Recipe from Sundays at Moosewood Restaurant
Serves 6
Ingredients
3-4 leeks, rinsed well and chopped
1 large onion, chopped
1 ½ tbs. olive oil
1 ½ tbs. butter
3-4 medium zucchini, chopped
1 tsp. salt
1 garlic clove, minced
1 tbs. dried tarragon
1-1/2 tsp. ground fennel seeds
freshly ground black pepper to taste
3 tbs. flour
3 cups vegetable stock
1 cup milk
Preparation
In a medium soup pot, on medium heat, sauté the leeks and onions in the olive oil and butter until the onions are translucent, about 10 minutes. Stir in the zucchini, salt, and garlic.
Saute for 10 more minutes, until the zucchini is tender. Add the tarragon, fennel, and black pepper. Cook for a couple of minutes. Remove half of the vegetables and set aside.
Sprinkle the flour into the soup pot, stirring until the vegetables are well coated. Whisk in the stock. Heat, stirring frequently, until the soup begins to thicken. Remove it from the heat.
When the soup has cooled a little, puree it in a blender or food processor and return it to the pot. Add the reserved vegetables and heat the soup to simmering. Stir in the cream or milk.
Heat very carefully, do not let the soup boil. Serve warm.
