Green Squash Soup
Source of Recipe
adapted from The Healthy Kitchen
List of Ingredients
1 medium leek
1 pound summer squash (i.e. zucchni)
2 tablespoons extra virgin olive oil (see below)
fresh ground black pepper to taste
4 cups vegetable stock
1 tablespoon chopped marjoram fresh (or 1 tsp dry)
2 tablespoons artichoke puree (see below) Recipe
Remove the root end and green top part of the leek. Wash the white part of the leek well to remove any dirt, then chop it into fine pieces. Wash and trim the squash and chop it into medium size pieces.
Heat the olive oil in a skillet over medium heat. (to make plan friendly, may wish to use either a touch of cooking spray, stock or water for this step rather than the oil). Add the chopped leek and saute it until it is translucent. Add the squash and saute, stirring, until the squash softens, about 10 minutes. Season with (salt and) pepper.
Add the stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes. Add the artichoke puree and mix well. Pour the soup into a food processor and process until a coarse puree.
Note: for artichoke puree, rinse and drain well a jar of water-packed baby artichokes. Then grind them in a blender or food processor. Store any leftover puree int he fridge and use it as a base for a pasta sauce or a dip for raw veggies.
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