Menu :: Ash Wednesday

Plain food is a Lenten tradition for our family. It is a time when we do away with fancy side dishes and rich sauces. Desserts are reserved for Easter, unless there is a significant feast that falls during Lent. Our receipts focus on ingredients that are simple and economical, easy to prepare, and nutritious. We do try, each year, to include receipts that remind us of our brothers and sisters living in nations that have little to eat. It has helped us to deepen our compassion for Christ's beloved who suffer. The dishes are almost always vegetarian.

Wednesdays are always "Soup Day" in our home during Lent. So today I offer you a delicious soup to be eaten with a crusty loaf or flatbread. It comes from the Sundays at Moosewood cookbook.

Cream of Leek and Zucchini Soup

3-4 leeks, rinsed and chopped
1 large onion, chopped
1.5 T olive oil
1.5 T butter
3-4 medium zucchini, chopped
1 tsp. salt
1 clove garlic, minced
1 T. dried tarragon
1.5 tsp. fennel seeds
black pepper to taste
3 T. flour
3 c. vegetable stock
1 c. heavy cream

Saute onions and leeks in butter an oil 10 minutes. Add zucchini and garlic; continue to saute for another 10 minutes. Add tarragon, fennel and black pepper, cook for an additional 2-3 minutes. Add flour and cook 2-3 minutes, stir well. Add stock and cook over medium heat until the broth thinkens. Using and immersion blender (or a standard blender), puree the vegetables. Return to pot and add cream. Warm through and serve.