Summer Squash and Leek Puree
|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)|
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.