Winter is here and this is a great winter soup that can be make in about 1.5 hours. Winter even comes to Maui. You will need:
2 Leaks, including tender green parts, finely chopped
2 Zucchini cut into 2 inch pieces
2 large tomatoes, quartered
2 white rose or other all purpose potatoes about 10 oz total weight peeled and cut into 2 inch pieces
4 1/2 cups chicken stock
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons finely chopped fresh basil
2 tablespoons fresh lemon juice
4-6 tablespoons Sun Dried Tomato Pesto (recipe to follow)
Preheat the over to 425F. In a large, heavy roasting pan, combine the leeks, carrots, zucchini, eggplants, tomatoes, and potatoes. Add 1/2 cup of the stock, the oil and salt and pepper to taste and mix until the vegetables are well coated. Roast until the vegetables are softened, turning once to make sure they do not burn, about 1 hour total cooking time.
In a blender, in batches, combine the vegetables with 1/2 cup of the stock and puree until smooth. Transfer to a large saucepan over low heat, and stir in the remaining 3 1/2 cups stock, the basil, and the lemon juice. Cook for 3 minutes to allow the flavors to blend. Season to taste with salt and pepper. Ladle the soup into warmed bowls and add 1 Tablespoon of pesto to each bowl. Serve immediately.
* You will need a good blender to blend the roasted vegetables.
Sun Dried Tomato Pesto
In a food processor, with motor running add 1 clove of garlic and process until minced. Turn off and add 1/2 cup drained oil packed sun dried tomatoes, coarsely chopped: 2 tablespoons olive oil: 2 tablespoons finely chopped fresh basil: 2 tablespoons pine nuts and salt and pepper to taste. Process until a thick paste forms, adding more oil as needed. Refrigerate in a covered container for up to 2 weeks. Makes about 1/2 cup.
