Crème de Courgettes et Poireaux

3-4 leeks, rinsed well and chopped
1 large onion, chopped
1½ tablespoons olive oil
1½ tablespoons butter
3-4 medium zucchini, chopped
1 teaspoon salt
1 garlic clove, minced or pressed
1 tablespoon dried tarragon
1-1½ teaspoons ground fennel seeds
Freshly ground black pepper to taste
3 tablespoons flour
3 cups vegetable stock
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1 cup milk

In a medium soup pot, on medium heat, sauté the leeks and onions in the olive oil and butter until the onions are translucent, about 10 minutes. Stir in the zucchini, salt, and garlic. Sauté for 10 more minutes, until the zucchini is tender. Add the tarragon, fennel, and black pepper. Cook for a couple of minutes. Remove half of the vegetables and set aside.

Sprinkle the flour into the soup pot, stirring, until the vegetables are well coated. Whisk in the stock. Heat, stirring frequently, until the soup begins to thicken. Remove it from the heat. When the soup has cooled a little, purée it in a blender or food processor and return it to the pot.

Add the reserved vegetables and heat the soup to simmering. Stir in the milk. Heat very carefully, using a flame tamer if you have one. Take care not to let the soup boil.

Serves 6

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