Wednesday, February 22, 2012

Winter Squash and Leek Soup

Verdura: Vegtables Italian Style
Viana La Place
William Morrow (1991)
ISBN 0688087647


Our recent frigid weather has brought on a spate of soups, this one being the second from this book. The extreme weather is over, but momentum keeps those soups a-rolling in.

This one was very tasty, but we thought it didn't seem like a dinner soup somehow. Maybe because it was puréed to smoothness. The leftovers will appear in mugs with our lunchtime sandwiches, no doubt.

Boil up some chunks of peeled and diced winter squash in water just to cover. While that's cooking, sauté some sliced leeks and a chopped celery stalk. When the veggies are soft, add a pinch of ground cloves, 1 cup of milk, and 4 cups of water. Bring to a boil, then add salt and pepper. Cook for 10 minutes, then add the cooked squash with its cooking water and simmer 15 minutes more. Put it through a food mill, or purée in a food processor, or get out that staff mixer and give it a good buzz. Stir in a bitter butter and some grated Parmesan. Serve. Tasty stuff; looking forward to the leftovers.


This post is linked to this week's Cookbook Sundays.

3 comments:

  1. Kaye- This looks so good and homey! I may have to give it a try. :)

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  2. This is a good looking soup, Kaye. We are creeping towards the end of summer here now and, even though the days are still pretty hot, evenings are starting to get a little cooler. Won't be long before I will be thinking about soup weather :-(

    Thanks for sharing this at Cookbook Sundays.

    Sue xo

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  3. This sounds good, and I agree that it's probably not subtantial enough for a main meal but would be lovely alongside sandwiches for lunch.

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