There’s no cream in here even though it looks super creamy. I couldn’t wait to start eating this and completely forgot to dollop some goat cheese on top. I’ll try to remember to do that for lunch today.
Start with about a cup of broth, blend, and repeat until you’ve reached your desired consistency. It depends on the result of your sautéed vegetables. Mine weren’t super thick; I ended up using just over 3 cups of broth. I could have added the entire container for a thinner soup, but I wanted thick. At the end I decided to put in about 2 tbs of butter to add a hint of buttery goodness.
What you need:
- 1 bunch leeks, trimmed and thinly sliced
- 1 lg zucchini, partially peeled and cut into chunks
- 1 med summer squash, partially peeled and cut into chunks
- 1 garlic clove, finely chopped
- 32-oz container vegetable broth (you may not use it all)
- 2 tbs butter
- Freshly ground sea salt and black pepper
- Goat cheese, to dollop on servings, if desired
What you do:
- Heat EVOO in cast iron French oven.
- Add leeks, zucchini and squash.
- Sauté until softened.
- Add garlic and season with salt and pepper.
- Add broth, 1 c at a time, and cook until heated and desired consistency is reached.
- Add butter.
- Using immersion blender, puree until well mixed.
- Top with dollop of goat cheese, if desired.