Recipes: Beet and Tomato Bisque

COLD YELLOW ZUCCHINI SOUP

Serves 7.

Note: A potato in the mix helps create a thick, silky soup. Make sure to use yellow zucchini, not yellow summer squash; it has a more vibrant color. If you choose to make this vegetarian, use a light-colored rather than a darker vegetable broth, or the soup will look muddy; or use water. The soup needs to be refrigerated for at least 3 hours before serving. From Debbie Amster.

• 6 thin leeks, chopped (1 lb.; about 5 c.)

• 2 tbsp. olive oil or butter

• Sea salt

• 1 lb. yellow zucchini, sliced (about 3 c.; see Note)

• Up to 4 c. no-salt-added vegetable or chicken broth or water (see Note)

• Freshly ground black pepper

• Chopped dill, for garnish

Directions

Fill a bowl with cold water and add the chopped leeks; soak them briefly to dislodge any grit. Use a strainer to scoop the leeks out of the water, and use paper towels to pat them dry.

Use an immersion blender and blend to a thick purée. (Alternatively, if you use a regular blender, purée in batches and do not fill the blender container more than half full.) Season with salt and pepper to taste.

Allow the soup to cool, then transfer to a storage container and refrigerate until chilled, at least 3 hours. When ready to serve, garnish with sprigs of dill.

Nutrition information per serving (using olive oil and vegetable broth):

Calories110Fat4 gSodium180 mg

Carbohydrates17 gSaturated fat1 gProtein2 gCholesterol0 mgDietary fiber2 g

Note: This soup is a looker: beautifully crimson and quite thick. It can be served hot or cold. From Debbie Amster.

• 3 tbsp. olive oil, divided

• 1 medium onion, diced (1 c.)

• 1 medium garlic clove, minced (1 tsp. )

• 1/2 tsp. salt

• 1 lb. carrots, peeled and cut crosswise in half

• 28 oz. canned plum tomatoes, drained

• 41/2 c. no-salt-added vegetable or chicken broth

• 2 tsp. sugar

• 1/2 tsp. freshly ground black pepper

• 2 tbsp. minced parsley

• Sour cream or yogurt, for garnish

Directions

Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onion, garlic and salt, and cook for 5 minutes, stirring frequently, until the onion has softened. Add the beets, carrots, tomatoes, broth and sugar. Bring to a boil, then reduce the heat to medium-low, cover and cook for 1 hour, adjusting the heat so the liquid is just barely bubbling around the edges.

Use an immersion blender and blend briefly to a coarse purée. (Alternatively, if you use a regular blender, purée in batches and do not fill the blender container more than half full.)

Nutrition information per serving (using vegetable broth):

Calories140Fat5 gSodium580 mg

Carbohydrates21 gSaturated fat1 g

Protein3 gCholesterol0 mgDietary fiber4 g

FRENCH-STYLE SUMMER PISTOU

Note: Top this with croutons and Gruyere and provolone cheeses, then run it under the broiler. From chef Tracy O'Grady of Willow restaurant in Arlington, Va.

• 41/2 tbsp. extra-virgin olive oil, divided

• 1/2 c. carrot, cut into small dice

• 1/2 c. onion, cut into small dice

• 1/2 c. celery, cut into small dice

• 1 small leek, white and light-green parts cut in half lengthwise, then each half cut crosswise into thin slices to yield 1/2 c. and soaked briefly in water to remove grit

• 5 garlic cloves, thinly sliced

• Crushed red pepper flakes

• 1/2 c. diced fresh or good-quality canned tomatoes

• 1/2 c. dry sherry (optional)

• 12 stems thyme, tied with kitchen twine into a bouquet

• 8 c. vegetable broth or water

• 2 c. mixed summer beans or peas of your choice, each variety cooked separately until just tender (possibilities include shell beans, fresh lima beans, fava beans, green or yellow beans, peas, snap peas)

• 2 tbsp. chopped fresh basil leaves

• Kosher salt

• 9 tbsp. prepared pesto

Directions

Heat 21/2 tablespoons of the oil in a 4-quart nonreactive soup pot over medium heat. Add the carrots, onions, celery, fennel, leek and garlic; cook gently, stirring frequently, for 6 to 8 minutes, until tender and translucent. Add the crushed red pepper flakes and tomatoes and cook for 10 minutes. Add the sherry, if using, and the sherry vinegar, scraping the bottom of the pot to dislodge any browned bits. Cook until the liquid in the pot has reduced by half. Add the thyme bouquet and the broth or water and bring to a boil over medium-high heat, then reduce the heat to medium or medium-low (as needed) and cook for 20 minutes, adjusting the heat so that the liquid is barely bubbling at the edges.

Just before serving, add the cooked beans and peas; bring the liquid to a boil over medium-high heat. Remove from the heat; discard the thyme bouquet and stir in the basil leaves. Season with salt and pepper to taste. Ladle into individual bowls; top each serving with 1 tablespoon of pesto and drizzle equally with the remaining 2 tablespoons of oil.

Nutrition information per serving: