lilylove
Active member
2 Tbs (30 ml) olive oil
2 leeks, trimmed and finely chopped
1 lb (450 g) potatoes, peeled and chopped
2 carrots, chopped
2 yellow crookneck squash, chopped
2 zucchini (courgettes), chopped
6 cups (1.5 L) chicken or vegetable broth
2 Tbs (30 ml) chopped fresh dill
1/2 cup (125 ml) heavy cream, half-and-half, or milk
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat and sauté the leeks
until tender, about 3 minutes. Add the potatoes, carrots, squash,
and zucchini and sauté for 3 minutes. Add the broth and dill and bring
to a boil. Reduce the heat and simmer covered for 20 minutes. Puree
in batches in an electric blender or food processor and return to the
pot. Stir in the cream and lemon juice and season with salt and
pepper.