Summer Squash Soup With Leeks
|Leeks/1 large yellow onion||1 1⁄2 Cup (24 tbs), coarsely chopped (2 Large Leeks)|
|Vegetable oil||2 Tablespoon|
|All purpose potatoes||1 Pound, peeled and cubed (3 Cups, 2 Medium Sized)|
|Chicken stock/Low-sodium chicken broth||4 Cup (64 tbs)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Black pepper||1⁄8 Teaspoon|
|Sweet red pepper||1 1⁄4 Cup (20 tbs), seeded, and cut into 1 -inch squares (1 Large Sized)|
|Mushrooms||8 Ounce, sliced (3 Cups)|
|Garlic||2 Clove (10 gm), minced|
|Zucchini/Yellow summer squash||4 Cup (64 tbs), cut into 1 -inch cubes (2 Medium Sized)|
|Snipped chives||3 Tablespoon (Fresh)|
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.