Summer Squash Soup with Basil Pistou
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- Yield Serves 4
Ingredients
- 1 tablespoon unsalted butter
- 1 medium leek, white and pale-green parts only, thinly sliced and thoroughly rinsed
- 1 small clove garlic, minced
- Salt and freshly ground pepper
- 2 1/4 pounds yellow summer squash, trimmed and cut into half moons
- 2 cups homemade or low-sodium canned chicken stock
- 2 cups loosely packed fresh basil leaves, plus more for garnish
- 1/3 cup olive oil
Directions
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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.
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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.
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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.
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Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
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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.
I have loved this soup since I first made it..very simple to prepare. The key is to really let the squash cook down. I like it best the next day, chilled with a dollop of sour cream or creme fraiche and a sprinkle of chives rather than the pistou. Makes a very elegant chilled soup