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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Summer Squash and Leek Puree

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Summer Squash and Leek Puree Empty Summer Squash and Leek Puree

    Post by Lobo Mon 08 Feb 2016, 9:34 pm

    Summer Squash and Leek Puree Img19l
    Summer Squash and Leek Puree
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    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 4
    Summer squash are the thin-skinned, warm-weather cousins to winter's pumpkins and acorn squashes. Dark-green zucchini and yellow summer, or crookneck, squash are the most common types, but farmers' markets often stock a wide variety, including round, scallop-edged green or white pattypans; round, deep yellow sunburst; and green, tennis-ball-sized Ronde de Nice squashes. Look for firm squash no more than 8 inches long; larger ones tend to have large seeds and watery, bitter flesh.






    • 160

    Ingredients:


    • 3 Tbs. olive oil
    • 2 leeks, white and light green parts only,
        cleaned and finely chopped
    • 6 yellow crookneck squash, about 1 1/2 lb.
        total, thinly sliced
    • 2 garlic cloves, minced
    • 4 cups chicken stock
    • 3 Tbs. finely chopped fresh basil
    • 2 Tbs. finely chopped fresh chives, plus more
        for garnish
    • 1 cup milk
    • 2 tsp. fresh lemon juice
    • Salt and freshly ground pepper, to taste

    Summer Squash and Leek Puree Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

    Directions:

    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.
    Adapted from Williams-Sonoma Collection Series, Soup & Stew, by Diane Rossen Worthington (Simon & Schuster, 2004).

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