Sunday, January 27, 2008

Golden Winter Soup

Now that I'm trying to get back in the swing of blogging again, I'm encouraging myself to try recipes that catch my eye. It's easy to get caught up in the week, and rely on thrown together meals just to get by. And that does still happen far too often. But this recipe grabbed me, and I made it two days after receiving the magazine. It was quick to put together, and made a great weeknight meal. I did sub Yukon Gold potatoes for the russets, and I used vegetable broth, not chicken. M. and I both enjoyed the rich yet sweet flavor of the soup, and I would definitely make it again.

Golden Winter Soup
January 2008
Cooking Light's Notes - Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyere toasts add a salty note.

My notes- I used Yukon Gold potatoes, and vegetable broth.


2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Yield - 8 servings

1 comment:

kickpleat said...

ooh, this soup looks great! i should buy leeks since they seem to be everywhere now this season.