Zucchini-Leek Soup
Recipe by Louise Fiszer

3 tablespoons canola or vegetable oil
2 celery stalks, chopped
2 leeks, white part only, cleaned and chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 1/2 pounds zucchini, (about 10 medium sized) trimmed, scrubbed and coarsely chopped
6-7 cups chicken stock
Salt and pepper
1/2 cup chopped parsley

In a large sauce pan heat oil. Add celery, leeks, oregano and red pepper flakes and cook over medium heat until slightly wilted, about 4 minutes. Add zucchini and 6 cups of stock, bring to a boil, partially cover and simmer 20 minutes. Let cool slightly. Puree soup in blender or food processor. (You will probably have to do this in batches.) Return to pan. If soup is too thick, stir in additional stock to desired consistency. Heat through and taste for salt and pepper. Sprinkle each serving with parsley. Serves 12.