Summer Squash and Leek Puree
Summer squash are the thin-skinned, warm-weather cousins to winter's pumpkins and acorn squashes. Dark-green zucchini and yellow summer, or crookneck, squash are the most common types, but farmers' markets often stock a wide variety, including round, scallop-edged green or white pattypans; round, deep yellow sunburst; and green, tennis-ball-sized Ronde de Nice squashes. Look for firm squash no more than 8 inches long; larger ones tend to have large seeds and watery, bitter flesh.
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
Directions
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.
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.