Pureed Roasted Zucchini and Leek Soup Recipe

Pureed Roasted Zucchini and Leek Soup Recipes

Ingredients :

1.5 tsp olive or vegetable oil

4 medium-size zucchini, ends trimmed, cut into 1/2-inch pieces

1 large leek, trimmed, cut lengthwise in half and then crosswise into 1-inch pieces

2 scallions, trimmed and chopped

2 tbsp chopped fresh basil; or 1 tsp dried

salt and freshly ground black pepper

4-6 cloves garlic, peeled and left whole (If you want the soup to have a really garlicky flavor, add all 6 cloves)

1/4 cup dry white wine

3.5 cups homemade chicken stock or low-sodium canned chicken broth

1/4 to 1/3 cup heavy cream

2 tbsp chopped fresh chives; or 2 scallions, trimmed and chopped

Method :

Preheat the oven to 400 degrees. Grease the bottom of a large roasting pan with the oil. Add the zucchini, leek, scallions, basil, salt and pepper and stir well to coat the vegetables and herbs with the oil. Roast the vegetables for 15 minutes and then add the garlic. Roast another 10 minutes. Remove the roasting pan from the oven and immediately pour the wine and stock or broth into the vegetables, scraping up any browned bits. Transfer the vegetable mixture to a food processor or blender and puree. Add 1/4 cup of the cream and puree again until smooth. Taste for seasoning, adding the remaining cream if desired. Swirl in the chives or scallions just before serving.

Makes 4-6 servings

This is a simple, absolutely delicious way to make soup without a lot of fat or hassle. A variety of vegetables is roasted in a hot oven with fresh herbs and garlic. The pan is then deglazed with chicken stock or broth and all the ingredients are thrown into a food processor or blender and pureed. A small amount of cream smoothes out the flavor. You can try this method with just about any combination of vegetables and herbs. This soup tastes wonderful hot or cold with garlic bread and a roasted asparagus salad for a light lunch or dinner.

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