This bright green soup may resemble pea in it’s color, but its chock full of the delicious spring flavors of leek zucchini and garlic – it’s spring already, isnt it? I don’t see any snow here in Jerusalem …
Leeks are one of my favorite vegetables but make sure you wash them well before using – they can often be full of grit and sand. Paired with the zucchini, garlic and a little white wine, this soup has lots of bright flavors that are delicious together. I like a smooth texture to this soup, but if you prefer things chunky, puree just half of it before mixing together.
Zucchini Leek Soup
3 tablespoons canola or vegetable oil
2 medium zucchini, diced
1 medium leek, sliced into half rings and washed and patted dry
2 garlic cloves, peeled and diced
1/4 cup white wine
3-4 cups vegetable broth
salt and pepper to taste
In a large pot, heat the oil over medium heat. Add the zucchini and leek and cook, stirring regularly, until the leek begins to brown, 15 to 20 minutes. Add in the garlic and stir to mix, and cook another 3 minutes.
Pour the wine into the pan and use a wooden spoon or spatula to scrape any brown bits of the bottom of the pan to combine with the liquid (this is called deglazing). Cook another two minutes.
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Add enough broth to cover the vegetables and bring to a boil, then reduce to a simmer, for 15-20 minutes.
Remove from the heat and use an immersion blender to puree until smooth. Add more broth if you want a thinner consistency. Serve hot.
amy@jewishweek.org
