Pureed Vegetable Soup

Courtesy of the Williams-Sonoma Collections: Soup Cookbook.

Ingredients:
2 tbsp. olive oil
3 leeks, including light green parts, finely chopped
4 zucchini, sliced
3 waxy or all-purpose potatoes ~ 1lb. total weight, peeled and thinly sliced
1 1/2 tbsp. tomato paste
6 cups (48 fl oz./1.5L) chick stock or prepare broth
1 cup (6 oz/185g) canned chickpeas (garbanzo beans), rinsed and drained
1 tbsp. fresh lemon juice
Salt and freshly ground pepper
3 tbsp finely chopped fresh flat-leaf parsley
1 tbsp. finely chopped lemon zest

Directions:
In a large saucepan over meduim heat, warm the oil. Add the leeks and sauté until softened, about 5 minutes. Add the zucchini and potatoes and sauté until they begin to soften, about 3 minutes.

Add the tomato paste and stock, cover partially, and simmer unti the vegetables are tender, 25-30 minutes. Add the chickpeas and cook until heated through, about 3 minutes. Stir in the lemon juice and salt and pepper to taste. Remove the soup from the heat.

In a blender or food processor, purée the soup in batches until smooth and return soup to the pan. Alternatively, process with a handheld blenger in the pan until smooth. Return the soup to medium heat and reheat gently. Stir in 2 tbsp of the parsley. Taste and adjuste the seasoning.

My prepped Zucchini, Potatoes, and Leeks.


Cooking the Leeks


Added the potatoes and zucchini.


Added the stock, tomato paste and simmered!


Pureed Soup!