Instructions: * Note: Fresh bay leaves are available in the produce section of Fresh Fields stores.

For the soup: In a large skillet over medium-high heat, cook the clove of garlic in 3 tablespoons of the oil until browned. Remove and discard the clove of garlic.

Reduce the heat to medium and add the onion, leeks and bay leaf. Cover and cook until the vegetables soften, 5 to 6 minutes. Add the zucchini; cover and cook for 2 minutes. Add enough chicken broth or water to cover the vegetable mixture; season to taste with salt. Cover and simmer for 25 minutes. Remove the soup from the heat; remove and discard the bay leaf. Set aside to cool.

For the garnish: Place the leek in a bowl of ice water; set aside for 20 minutes.

In a deep pan, pour the oil to a depth of about 1 inch and heat over medium-high heat. Have ready a plate lined with paper towels.

Drain the leek and pat dry with paper towels. Coat the leek with potato starch or corn starch. Transfer the leek to a wire strainer and shake to remove any excess starch.

Add the leek to the oil and fry until lightly browned, 3 to 5 minutes. With a slotted spoon, carefully transfer the leek to the paper towels to drain.

In a nonstick pan, saute the speack until lightly browned around the edges, 4 to 5 minutes. Carefully transfer the speack to the paper towels to drain.

To assemble, transfer the cooled soup to a blender or food processor and puree. Return the soup to the pan and bring to a boil. Whisk in enough oil to make the mixture creamy. Remove from the heat and cool slightly.

Meanwhile, with an egg cup, metal ring or measuring cup, shape about 1/4 cup of the Caponata into a small mound in the center of a soup bowl. Repeat with the remaining caponata. Pour or ladle the warm soup (not hot, not cold) around (not over) the caponata. Garnish with the leeks and speack. Serve immediately.

This recipe yields 2 servings.

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