This time of year, courgettes turn up at the farmer’s market in super-size form.  Unlike small, firm zucchini, which are best when lightly sautéed, the larger legumes have more soft, seeded chair in the center, making them better suited to a blended soup.  Always looking for new ways to prepare the abundant summer squash, Dr. France’s mother showed me how to make this one and it’s already a regular in my entertaining repertoire.  Cooked until tender with spring onions, leeks and a touch of stock, the vegetables can be buzzed into a smooth purée with a good immersion blender.  Grind some Niçoise olives and garlic together for a briny garnish on a crunchy crostini for another layer of fresh flavor.

Difficulty:

Prep Time: 20 minutes

Cook Time: 30 minutes

Makes 1 ½ quarts, 6 servings

Ingredients:

3 Tbsp. extra virgin olive oil, divided

1 medium leek, (1 cup) chiffonaded & washed

½ small onion, (½ cup) thinly sliced

1 large zucchini (750g/1.5 lbs), diced

1 ½ garlic cloves, germ removed & diced, divided

1 bay leaf

2 thyme sprigs

1 cup chicken stock

sea salt & white pepper

¼ cup Niçoise olives

4 marinated anchovies (optional)

6 crostini with herbs de Provence

6-8 large basil leaves, chiffonade

Technique:

•In a wide-bottomed pot, sweat the onions and leeks with 1T olive oil over medium heat for 4-6 minutes until tender. 

•Using a mortar & pestle or a small blender (mini-Cuisinart attachment for immersion blender), combine olives, anchovies, and remaining ½ garlic clove.  Add 2T olive oil and mix until combined.

•Spoon tapenade onto each crostini and serve over the soup with a sprinkle of basil.