Green Squash Soup
1 medium leek or onion, preferably organic
1 pound summer squash, such as zucchini
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
4 cups meat or vegetable stock
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
2 tablespoons artichoke purée (see Note)
Remove the root end and green top part of the leek. Wash the white part of
the leek well to remove any dirt, then chop it into fine pieces. Wash and
trim the squash and chop it into medium-sized pieces.
Heat the olive oil in a skillet over medium heat. Add the chopped leek and
sauté it until it is translucent. Add the squash and sauté, stirring, until
the squash softens, about 10 minutes. Season with salt and pepper.
Add the stock and marjoram, heat to boiling, cover, reduce heat, and boil
gently for 30 minutes. Add the artichoke purée and mix well.
Pour the soup into a food processor and process into a coarse purée.
Artichoke purée is available in specialty grocery stores. You can also make
your own simply by draining a jar of water-packed baby artichokes and
grinding them in a blender or food processor. Store any leftover purée in
the refrigerator and use it as a dip for raw vegetables.
Thanks to Lew Friedman (from Dr. Weil)
Adapted from Park Slope Food Coop: Recipes