Chilled Leek and Yellow Squash Soup

August 2007
Chilled Leek and Yellow Squash Soup

by 5 people

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Makes: 4 servings

Prep: 5 mins

Cook: 10 mins

Ingredients
  • 6 tablespoons butter
  • 2 leeks, washed and chopped
  • 1 1/2 pounds yellow summer squash, chopped
  • 1 cup heavy cream
  • 2 14 1/2 ounce cans  chicken broth
Directions
  1. In a large skillet, melt the butter over medium-high heat. Add the leeks and yellow squash and cook, stirring occasionally, until tender, about 10 minutes. Add the cream and bring to a boil. Remove from the heat and, using a blender, puree the mixture in 2 batches, adding one can of chicken broth to each batch. Stir the batches together and refrigerate until chilled.
Tip How-to/Leeks:
  • Cut off the root end and the tough green top.
  • Halve the white part lengthwise
  • Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.
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