Chilled Zucchini and Leek Soup

How to Make

• Step 1: Leeks ... First, a little note on leeks. Remove the dark green leaves; you only want to use the white bulb, and very light green leaves/stem. Then, cut them in half lengthwise, and remove the core (which is at the bottom of the bulb). Next thin slice the leeks. Add them to a bowl of cold water and 'swish' them around a couple of times; and let them rest. Any dirt will settle to the bottom; and, the leeks will float. Using a slotted spoon, scoop out the leeks; and, transfer to a paper towel lined plate to drain.

• Step 2: Pancetta ... Add half of the oil (1 tablespoon) to a large soup pot, and bring to medium high heat. Then, add the pancetta; and, saute until crispy (4-5 minutes). Remove the pancetta to a plate lined with a paper towel to drain. This will be your garnish.

• Step 3: Soup ... In that same pot - with the drippings from the pancetta; add, the remaining oil, all the vegetables, Italian seasoning, and a pinch of salt and pepper. Saute 20 minutes on medium heat, until all the vegetables are soft and tender. Make sure to stir them often. You do NOT want them to brown - you want them to sweat. If the pan gets a bit dry, add a little of the broth.

• Step 4: Finish ... Once the vegetables are tender; add the wine, broth, cream, and mix. Cook 5 minutes on medium low heat. Add the parsley, season once again with salt and pepper - if necessary, transfer immediately to a blender; and, puree until smooth and creamy. You will have to do this in batches. After each batch is smooth; transfer to a bowl which will then go in the refrigerator. Make sure to tightly cover with plastic wrap; and, chill at least 2-4 hours before serving.

• Step 5: Serve and ENJOY! ... A perfect summer soup. Top the soup with the pancetta, crab if you feel like being a bit 'decadent;' and, plenty of fresh chives. I also like a bit more pepper on mine. This soup is also very nice served warm; if, you are not someone who likes a cold or chilled soup.