Souper Saturday!

"To feel safe and warm on a cold wet night, all you really need is soup."
-Laurie Colwin

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."
-Edward Lear


Squash and Leek Puree
Servings: 4

Ingredients:
* 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

Equipment Needed:
* Immersion or standing blender

Directions:
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."
-Fran Lebowitz

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Strive not to be a success, but rather to be of value."
-Albert Einstein


Hello and Welcome! Today I have another wonderful soup recipe to share with you! Enjoy!


"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis


Vegetarian Potato, Leek, and Spinach Soup

Serves: 8

Ingredients:

*2 Tbsp extra virgin olive oil
*1 1/2 Cups potatoes diced
*1 Cup leeks cleaned and diced
*1 1/2 Cups mirepoix (carrots, celery & onion) diced
*2 Cartons vegetable stock
*1/2 tsp ground nutmeg
*1 Cup light Cream, at room temperature
*1 Pkg baby spinach cut into fine strips (chiffonade)
*2 tsp lemon juice
*1 Tbsp thyme, finely chopped


Equipment Needed:

* Stock/soup pot
* Hand blender (you can use a regular blender)
* Saute' pan

Directions:

1.) In a soup pot, soften vegetables in olive oil over medium-high heat, about 5 min. 2.) Stir occasionally, do not brown.
3.) Add vegetable stock to pot and bring to a bring to boil on high.
4.) Reduce heat and simmer 30-40 min.
5.) Carefully puree soup with hand blender in pot until smooth (or carefully pour into blender, puree and return to pot).
6.) Salt and pepper to taste.
7.) Add nutmeg and stir well.
8.) Remove soup from heat.
9.) Temper light cream (pour cream into bowl and slowly add 2 cups of hot soup to cream).
10.) Add cream mixture back into pot.
11.) Quickly saute' spinach.
12.) Add sauteed spinach to soup.
13.) Just before serving stir in lemon juice.
14.) Ladle into bowls and garnish with thyme.


"Do vegetarians eat animal crackers?"
-Author Unknown


Joke of the Day:

Little Emily was complaining to her mother that her stomach hurt. Her mother replied, “That’s because it's empty. Maybe you should try putting something in it." The next day, the pastor was over at Emily's family's house for lunch. He mentioned having his head hurt, to which Emily immediately replied, "That's because it's empty. Maybe you should try putting something in it."



Have a great weekend and remember: Go Ahead & Indulge!