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Leek: Cream of Leek & Zucchini Soup

Source of Recipe

Moosewood Restaurant cookbooks


List of Ingredients

4 leeks, rinse well and chop
1 large onion, chopped
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
4 medium zucchini, chopped
1 teaspoon salt
1 clove garlic, minced
1 tablespoon dried tarragon
1 1/2 teaspoons ground fennel seeds
3 tablespoons flour
3 cups vegetable stock
1 cup cream, half and half, or milk


Recipe

In a medium soup pot, on medium heat, saute the leeks and onion in olive oil and butter until onions are translucent, about 10 minutes. Stir in the zucchini, salt and garlic; saute for 10 more minutes until zucchini is tender. Add the tarragon, fennel and black pepper. Cook for a few minutes. Remove half of the veggies and set aside. Sprinkle the flour into the soup pot, stirring, until veggies 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 then return it to the pot. Add the reserved veggies and heat the soup to simmering. Stir in the cream or milk. Heat very carefully; do not let soup boil. Serves 6.