Summer Squash and Leek Soup

The leeks are ready to use in Tom's vegetable garden, and....we have more crookneck summer squash.   This recipe is an adaptation of one from the Williams-Sonoma Collection Series, Soup and Stew, by Diane Rossen Worthington, 2004.  It is creamy and delicious!  The original recipe used whole milk, but I omitted that and it was still great.



Leeks and onions from garden


Ingredients:
3 Tablespoons olive oil
2 leeks, white and light green parts only, cleaned and finely chopped
6 small crookneck summer squash, about 1 1/2 pounds
2 garlic cloves, minced
4 cups chicken broth
3 Tablespoons finely chopped fresh basil
2 Tablespoons finely chopped fresh chives
2 teaspoons fresh lemon juice
salt and freshly ground pepper, to taste

Preparation:
In a soup pot over medium heat, warm the olive oil.  Add the leeks and saute until softened, about 5 minutes. Add the squash and saute 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.  Stir in the basil, chives and the lemon juice. Puree until smooth.  Season with salt and pepper.  Gently reheat the soup over medium-high heat.  Ladle the soup into bowls and garnish with extra chives or basil, if desired.  Serve immediately. 

Nutrition:


Soup is cooking

Servings per recipe: 10                              
Serving Size: 1 cup
Calories: 64
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 34 mg
Total Carbs: 5 g
Dietary Fiber: 1 g
Protein: 2 g