Here's another goodie - more appropriate for
autumn perhaps.
Some soups are definitely worth making from
scratch:
2 tbsp butter
2 large leeks (white part), chopped
1 large onion chopped
1 large potato, peeled and diced
2 cups diced peeled squash (preferably butternut or buttercup
1 cup diced carrots
1 tart apple, peeled and chopped
4 cups chicken stock
1/4 tsp ground nutmeg
1/2 cup light cream or milk (optional)
1/4 cup dry white wine (optional)
salt and pepper
Garnish: chopped green onions or chives
In a large, heavy saucepan over medium heat, melt butter. Add leeks and onion; cook, stirring often, until softened but not browned, about 10 minutes.
Add potato, squash, carrots, apple and stock; bring to boil. Reduce heat; cover and simmer, stirring occasionally until vegetables are soft, about 20 minutes.
In blender or food processor, purée mixture until very smooth (blender gives smoothest consistency).
Return soup to saucepan. Stir in nutmeg, cream and wine. Season to taste with salt and pepper. Heat until piping hot; do not boil.
Garnish each serving with a sprinkle of green onions or chives.
Makes 6 servings
Preparation time: about 15 minutes
Cooking time: about 30 minutes
Per serving (without optional ingredients or garnishes): 155 calories, 5g fat, 24 g carbohydrate, 6g protein; excellent source of vitamin A; good source of niacin, vitamin C, folate. |
