Squash, Leek, and Watercress Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Looking for low-fat soups, this fits the bill. Plus it is yummy! Ingredients:
6 medium leeks |
1/4 cup unsalted butter, melted (i use i can't believe it's not butter) |
3 lbs yellow squash, chopped |
8 cups chicken broth |
2 cups watercress leaves |
1 dash hot sauce |
salt and pepper |
sour cream, thinly sliced yellow squash, watercress sprigs (optional) |
Directions:
1. Remove and discard the root, tough outer leaves, and tops of leeks to where the dark green begins to pale. Chop leeks, and saute in butter in a large Dutch oven for 5 minutes or until tender.
2. Add squash, and saute for 4 minutes. Stir in chicken broth. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until the squash is tender. Add the watercress, hot sauce, and salt and pepper to taste, and simmer for 2 minutes.
3. Transfer mixture in batches to a blender (I use a handheld blender and leave everything in the pot). Ladle soup into soup bowls. Garnish, if desired.
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