Recipe: Easter Zucchini-Mint Soup (using leeks and mascarpone)

EASTER ZUCCHINI-MINT SOUP

"I like to serve this light soup for the beginning of our Easter meal. It's popular with every member of the family, and looks so pretty in my clear soup bowls, waiting for our family to sit down to a feast of roasted lamb, plus all the favorite spring trimmings, like asparagus and au gratin potatoes."

2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 large leek, white and light green parts only, finely chopped
3 garlic cloves, finely chopped
6 medium zucchini (about 3 pounds), thinly sliced
1 1/4 quarts (5 cups) low-sodium vegetable broth, homemade or store-bought
3/4 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 cup mascarpone
3 tablespoons finely chopped fresh mint, divided use

In a large, heavy soup pot or Dutch oven, warm the oil and butter over medium heat. Add the leek and cook, stirring frequently, until slightly softened, about 3 minutes. Add the garlic and cook for 1 minute more.

Add the zucchini and cook until the edges turn bright green, about 3 minutes.

Add the broth, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, partially covered, until zucchini is tender, about 12 minutes. Let the soup cool uncovered for about 5 minutes.

In batches, puree the soup in a blender or food processor. (Hold the top of the blender firmly with a folded towel to prevent an explosion of hot soup.) Return the pureed soup to a clean pot.

Stir in 3/4 cup of the mascarpone and 2 tablespoons of the mint, and taste for seasoning. Ladle into wide, warm bowls or tall mugs, dollop on a little more mascarpone, and sprinkle with the remaining tablespoon mint. Serve immediately.

Makes 6-8 servings
Source: Mr. Sunday's Soups by Lorraine Wallace and Chris Wallace