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Summer Squash Soup with Basil Pistou

  • 4servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter

  2. 1 medium leek, white and pale-green parts only, thinly sliced and thoroughly rinsed

  3. 1 small clove garlic, minced

  4. Salt and freshly ground pepper

  5. 2 1/4 pounds yellow summer squash, trimmed and cut into half moons

  6. 2 cups homemade or low-sodium canned chicken stock

  7. 2 cups loosely packed fresh basil leaves, plus more for garnish

  8. 1/3 cup olive oil

Instructions Jump to Ingredients ↑

  1. « » Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.

  2. Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.

  3. Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.

  4. Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.

  5. Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.

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