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“This version of the French potato-and-leek soup is whisper-light and a lovely green color because we swap zucchini for the potatoes. Serve chilled or hot.”
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped zucchini
¾ teaspoon salt
¼ teaspoon ground pepper
10 cups baby arugula
½ cup chopped fresh parsley
2 tablespoons lemon juice
1Heat oil and butter in a large pot over medium heat. Add leeks and garlic. Cook, stirring, until softened but not browned, about 3 minutes. Stir in broth, zucchini, salt and pepper. Bring to a boil. Reduce heat, cover and simmer until the zucchini is tender, about 15 minutes. Remove from heat. Stir in arugula and let stand 5 minutes.
2Puree the soup in the pot with an immersion blender or in batches in a regular blender. Stir in parsley and lemon juice. Serve warm or at room temperature.