A cream soup that is perfect for summer! This is one of my favorite modern southern soups.
Yellow Squash and Leek Creme Soup Recipe:
This recipe makes one large serving of soup! The green tops of leeks do not have to be discarded, like many French chefs suggest doing. Green leek tops and yellow squash go very well together.
Heat a small sauce pot over medium/medium low heat.
Add 2 ounces of unsalted butter and an equal amount flour, while constantly stirring.
Constantly sir, till the roux becomes a golden color.
Set the roux aside.
Remove the seeds, core and most of the marrow from 1 small yellow squash.
Cut the yellow squash skin into thin slices and set them aside.Finely chop the yellow squash marrow and set it aside.
Heat a sauce pot over medium low heat.
Add 2 pats of unsalted butter.
Add 1/2 of a minced garlic clove.
Add 1/2 cup of thin sliced green top of leek.
Stir and sweat the leeks, till they become tender.
Add the reserved yellow squash marrow.
Add the reserved sliced yellow squash skin.
Saute till the yellow squash becomes cooked al dente.
Add 1 1/2 cups of chicken broth.
Raise the temperature to medium heat.
Bring the soup to a gentle boil.
Add a little bit of blonde colored roux at a time, while gently stirring with a whisk, till the broth becomes a medium thick sauce consistency. Save any extra roux for another recipe!
Add 1 cup of milk while stirring.
Add 1 pinch of Herbs du Provence.
Add sea salt and white pepper.
Add 1/2 of a bay leaf.
Return the soup to a gentle boil.
Reduce the temperature to low heat.
Simmer the soup, till the soup thickens to a medium thin consistency and till the squash becomes tender.
Remove the bay leaf.
Add 1 1/2 tablespoons of sour cream, while stirring, just before serving the soup.
Pour the soup into a bowl.
Garnish with a dab of finely minced tomato and Italian parsley leaves.
The small amount of sour cream adds a nice light creme fraiche flavor to the soup. Just a pinch of Herbs Du Provence is all that is needed. Yum! ... Shawna