On medium heat, add oil, then leeks with some seasoning. Add a couple of smashed garlic cloves. Cook until leeks are translucent. Add zucchini and herbs. After about 5 minutes add half & half along and vegetable broth. Simmer until very soft. Purée in a blender until smooth. Put back in warm pan and taste for seasoning or herbs. Lastly, add a splash of sherry vinegar. Then cool in the refrigerator until an hour before serving.
Read MoreI love starting with a cold soup to get the pallet warmed up for the meal. You could use the puréed soup recipe with other vegetables if you want. But I longed for the flavors of Provence, and fennel is one of them! I served it with fennel fronds and a chive-parsley oil. It was paired with a chenin blanc.
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This has been a much loved salad in our family Thanksgiving dinner. I think my mother loved the idea that all of these things could be made ahead of time. And this salad is better with time sitting in the refrigerator. She has changed it, added different things, and made it her own over the years. I have done the same thing.