Every Wednesday I open the drawers of my fridge to see what’s left of our CSA from the previous week – sometimes we have several things in the veggie drawers.
And then sometimes, I see empty drawers with just one or two items… and I think to myself “Well. I wonder what I can make with that?”
Then the adventure begins.
I pull out pots, flour, chicken broth and my knives and get busy – and as few ingredients as this soup had, it was literally one of the most amazing soups I have ever made. Don’t you just love those kind of nights? I sure do.
You can make this soup in your Dutch Oven, or… in your Instant Pot. It has incredible flavor – eat it alongside these Sweet Brown Molasses Rolls we mentioned a few weeks ago. Or, whip up some Kale Garlic Breadsticks.
Don’t think you need too many things to whip this soup into shape – we used one Leek, one Yellow Squash, a few cloves of Garlic, basic Butter & Flour, and some Chicken Broth topped off with Half & Half (or, use Heavy Cream for a thicker, richer result!)
Top with a little Basil & Parmesan before you sit down to eat – chances are, your children will have no idea that there is yellow squash tucked in their bowl! 🙂
- 3 Tbsp Butter
- 3-4 cloves Garlic, minced
- 1 Leek, chopped (white & light green part only)
- 1 Yellow Squash, sliced thin
- 4 C. Chicken Broth
- 1/4 C. All Purpose, Unbleached Flour
- 1/2 - 3/4 C. Heavy Cream OR Half & Half
- 1 1/2 tsp Salt
- Pepper (to taste)
- Garnish with Basil & Parmesan Cheese
- In your dutch oven, on low/medium, add 3 Tbsp butter and saute the leeks, squash and garlic until the leeks and squash are soft - 4-5 minutes.
- Stir in 1/4 C. flour, ensure you coat all the vegetables.
- Add the chicken broth, and turn the stove on medium - let the soup simmer uncovered until the chicken broth starts to thicken up from the flour.
- Turn stove down to low/medium let the soup thicken up, 4-5 minutes.
- Turn the stove to OFF. With your immersion blender, blend the contents of the soup - leeks will not blend completely (that is ok!) If you are without an immersion blender, carefully pour the soup into your blender & blend until the squash is smooth.
- Pour the soup back into the dutch oven, and add the half and half or heavy cream. Start with 1/2 C. and opt for an extra 1/4 C. if you want your soup a little less thick.
- Turn the stove back to low, and let the flavors blend , 4-5 minutes or until soup has thickened up nicely.
- Ladle into bowls and garnish with parmesan cheese and basil.
- Keep leftovers in the fridge for up to 3 days or, ladle into freezer bags and freeze flat for best use of space.
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