Hello! The following recipe I have to share today is a perfect way to use up your over-abundance of summer squash, I know I will! It is actually very good as a cold soup also, just chill and top with a dollop of sour cream - it is decadent! Enjoy!
"There was a Young Lady of Poole,
Whose soup was excessively cool;
So she put it to boil, by the aid of some oil,
That ingenious Young Lady of Poole."
Squash and Leek Puree
* 3 Tbs olive oil
* 2 leeks, cleaned and finely chopped (only use white sections)
* 6 yellow squash, thinly sliced
* 2 garlic cloves, minced
* 4 cups chicken stock
* 3 Tbs finely chopped fresh basil
* 2 Tbs finely chopped fresh chives
* 2 tsp paprika
* 1 cup milk
* 2 tsp lemon juice
* Salt & Pepper, to taste
* Immersion or standing blender
1.) In a soup pot over medium heat, warm the olive oil.
2.) Add the leeks and saute until softened, about 5 minutes.
3.) Stir in the squash and saute until lightly browned, about 10 min.
4.) Mix in the garlic and cook for 1 minute more.
5.) Add the chicken stock & cook, partially covered, until squash is tender.
6.) Remove from the heat.
7.) Using blender, puree the soup until smooth.
8.) Stir in the basil, chives, paprika, milk and lemon juice.
9.) Season with salt and pepper.
10.) Gently reheat the soup over medium-low heat.
11.) Ladle the soup into warmed bowls and garnish with chives.
"Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot."
Have a great day and remember: Go Ahead & Indulge!