Summer Squash And Leek Puree
This creamy and flavorful yellow squash soup is a delightful combination of tender squash, aromatic leeks, and fragrant fresh herbs. With a hint of lemon juice adding brightness to each spoonful, this comforting soup is perfect to savor on a cozy evening. Garnished with a sprinkle of fresh chives for an extra pop of flavor, this soup is sure to warm your soul with its comforting and satisfying taste.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 2 leeks, white and light green parts only,
- cleaned and finely chopped
- 6 yellow crookneck squash, about 1 1/2 lb.
- total, thinly sliced
- 2 garlic cloves, minced
- 4 cups chicken stock
- 3 Tbs. finely chopped fresh basil
- 2 Tbs. finely chopped fresh chives, plus more
- for garnish
- 1 cup milk
- 2 tsp. fresh lemon juice
- Salt and freshly ground pepper, to taste
Instructions
- In a soup pot over medium heat, warm the olive oil. Add the leeks and sauté until softened, about 5 minutes. Add the squash and sauté until lightly browned, about 5 minutes more. Add the garlic and cook for 1 minute more.
- Add the stock and cook, partially covered, until the squash is very tender, about 15 minutes. Remove from the heat. Using an immersion blender or a standing blender, puree the soup until smooth. Stir in the basil, the 2 Tbs. chives, the milk and lemon juice. Season with salt and pepper. Gently reheat the soup over medium-low heat.
- Ladle the soup into warmed bowls and garnish with chives. Serve immediately. Serves 4 to 6.
Comments
No comments found.