Leek

From the "Kids' Corner" - Summer Squash & Leek Puree

Because their flavor and texture are gentler than white onions, leeks may be more palatable to your children than ordinary onions. This soup has a mildly sweet taste kids will like.

3 tablespoons olive oil
2 leeks, white and green parts only, cleaned and finely chopped
6 yellow summer squash, about 3 pounds total, thinly sliced*
2 cloves garlic, minced
4 cups chicken stock
3 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives, plus more for garnish
1 cup milk
2 teaspoons fresh lemon juice
Salt and pepper to taste

In a soup pot over medium heat, warm the olive oil. Add leeks and sauté until softened, about 5 minutes. Add the squash and sauté until lightly browned, about 5 minutes more. Add 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 heat. Puree the mixture in a blender until smooth. Stir in remaining ingredients and reheat the soup over medium-low heat. Garnish with chives, if desired.

Serves 4 to 6.

*Patty pan squash may be combined with yellow squash to equal 3 pounds.

From www.ifood.tv.

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