Leek and Potato Soup with "Little Butterflies"

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Leek and Potato Soup with “Little Butterflies”:wink:
3 large leeks, trimmed
5 tbs unsalted butter
1 lb potatoes, peeled and cut into small dice
1 small onion, very finely chopped
2 large garlic cloves, unpeeled and bruised
1 celery rib with leaves, cut into very fine dice
1 medium yelow squash, cut into small dice
8 cups chicken broth
1/2 tsp marjoram or chives or green onions, chopped fine (what’s on hand that you need to use?!)
salt, to taste
1/4 cup pastina — farfalline (little butterflies), or tripoline (little bowties) or tubettini, or orzi (barley) or melon seed (orzo)
white pepper, to taste
Parmesan, to serve
Slice the leeks in half lengthwise and spread open the sheaths under cold running water to wash out any soil or grit lodged between them. Cut the leeks across into very thin slices, then chop them into small dice. Warm the butter in a large pot. Add the leeks, potatoes, onion, garlic, celery, and squash. Saute over medium heat until the vegetables sweat, about 10 minutes. Add the chicken broth and marjoram, chives, or scallion tops. Simmer until the vegetables are tender, about 20 minutes. Bring 10 cups of water to a boil and add 1 tsp of sal and the pastina. Cook the pastina until half-done, about 5 minutes. Drain and add to the soup. Remove the whole garlic cloves from the pot and discard. Taste the soup for salt and adjust if necessary. Season with white pepper, and serve, passing freshly grated Parmesan at the table. Serves 4 = about 325 calories.
‘fancy’ comfort food on a chilly day and goes great with garlic bread

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