creamy yellow summer squash soup

[Guest guest]

with leeks

 

 

* Exported from MasterCook *

 

Creamy Yellow Summer Squash Soup

 

Recipe By :Andrea Chesman, The Classic Zucchini Cookbook (Storey Books)

Serving Size : 4 Preparation Time :0:00

Categories : New Import Soups

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

4 leeks -- sliced

2 cups sliced yellow summer squash

4 cups homemade or canned chicken broth (defatted)

1 cup milk or light cream

salt and black pepper -- to taste

 

Melt the butter in a large saucepan over medium heat. Add the leeks and saute

until softened and translucent, about 5 minutes. Add the squash and saute until

softened, about 5 minutes. Stir in 1 cup of the broth. Transfer the squash

mixture to a blender or a food processor and puree until smooth. Return the

mixture to the saucepan. Add the remaining 3 cups broth, the milk, and salt and

pepper, to taste.

 

Servings: 4.

 

About the book - " The Classic Zucchini Cookbook " is an update of Maynor Jordan

and Nancy C. Ralston's " Garden Ways Zucchini Cookbook, " published 25 years ago.

Andrea Chesman revised and retested 135 recipes from the original book and added

90 new ones to reflect the popularity of spicier, more healthful cuisine.

 

Source:

" Columnist Liz Atwood, Baltimore Sun, 2002-08/28 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 172 Calories; 8g Fat (34.8% calories from

fat); 15g Protein; 20g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 607mg

Sodium. Exchanges: 1 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 5654 0 4138 0