Zucchini and Leek Soup
Recipe slightly adapted from Gwyneth Paltrow's from her cookbook, It's All Easy.
1/4 cup olive oil
2 large leeks, thoroughly rinsed and thinly sliced (white and light green parts)
4 small zucchini squash, roughly chopped, save some for garnish
2 cloves garlic, minced
2 tsp salt
Pinch of red pepper flakes
1/4 cup white wine (I used chardonnay)
2 cups chicken broth
Heat olive oil over medium heat. Add leeks and sautee until tender. Add the zucchini, garlic, salt & red pepper flakes. Cover and reduce heat to medium low. Let cook for 10 minutes. Add the white wine to the pan and scrape the brown bits off of the bottom. Let liquid mostly evaporate. Add chicken broth and remove from heat. Blend with an immersion blender until smooth. If desired, grate raw zucchini over top for texture.