Summer Squash Soup With Leeks Recipe
Ingredients
2 large leeks or 1 large yellow onion, coarsely chopped (1 1/2 cups)
2 tablespoons vegetable oil
2 medium-size all-purpose potatoes (1 pound), peeled and cubed (3 cups)
4 cups Chicken Stock or low-sodium chicken broth
1/2 teaspoon dried thyme, crumbled
1 bay leaf
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
1 large sweet red pepper, cored, seeded, and cut into 1 -inch squares (1 1/4 cups)
8 ounces mushrooms, sliced (3 cups)
2 cloves garlic, minced
2 medium-size zucchini or yellow summer squash, cut into 1 -inch cubes (4 cups)
3 tablespoons snipped fresh chives
Directions
1 ln a large heavy saucepan, heat 1 tablespoon of the oil over moderately low heat. Add the leeks, cover, and cook, stirring occasionally, for 3 minutes or until softened.
Add the potatoes, stock, herbs, salt, and pepper and bring to a boil. Adjust the heat so that the mixtures simmers gently, cover, and cook for 15 minutes or until the potatoes are tender.
2 Meanwhile, heat the remaining tablespoon of oil in a 10-inch nonstick skillet over moderately low heat. Add the red pepper and mushrooms, cover, and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook 1 minute more. Remove from the heat and set aside.
3 In a food processor or blender, working in batches if necessary, whirl the potato mixture until pureed. Return puree to the saucepan and stir in the skillet mixture and squash. Cover and simmer over moderately low heat, stirring occasionally, for 5 minutes or until the squash is tender. Discard the bay leaf. Ladle soup into bowls and sprinkle with the chives.
Add the potatoes, stock, herbs, salt, and pepper and bring to a boil. Adjust the heat so that the mixtures simmers gently, cover, and cook for 15 minutes or until the potatoes are tender.
2 Meanwhile, heat the remaining tablespoon of oil in a 10-inch nonstick skillet over moderately low heat. Add the red pepper and mushrooms, cover, and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook 1 minute more. Remove from the heat and set aside.
3 In a food processor or blender, working in batches if necessary, whirl the potato mixture until pureed. Return puree to the saucepan and stir in the skillet mixture and squash. Cover and simmer over moderately low heat, stirring occasionally, for 5 minutes or until the squash is tender. Discard the bay leaf. Ladle soup into bowls and sprinkle with the chives.
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