Summer Squash and Leek Puree Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Leeks | 2 , white and light green parts only | |
| Yellow squash | 1 1⁄2 Pound | |
| Garlic | 2 Clove (10 gm), minced | |
| Chicken stock | 4 Cup (64 tbs) | |
| Basil | 3 Tablespoon, finely chopped | |
| Chopped chives | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) (for garnish) | |
| Lemon juice | 2 Teaspoon (for garnish) | |
| Ground pepper | To Taste (for garnish) | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 342 Calories from Fat 147
% Daily Value*
Total Fat 17 g26%
Saturated Fat 3.5 g17.3%
Trans Fat 0 g
Cholesterol 12.9 mg4.3%
Sodium 492.1 mg20.5%
Total Carbohydrates 38 g12.7%
Dietary Fiber 4.7 g18.9%
Sugars 15.9 g
Protein 13 g25.6%
Vitamin A 66.4% Vitamin C 42.7%
Calcium 18.6% Iron 22.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
