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Winter Soup with Two Flavours Recipe

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This recipe for Winter Soup with Two Flavours, by , is from Delicious Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deanne Paulson


3 T. butter
3 cups chopped leeks, white parts only
1 1/2 cups chopped onion
6 cups chicken stock
3 cups diced, peeled squash
3 cups diced, peeled potato
3/4 tsp. salt
1 1/2 cups light cream

3 T. tomato paste
1/3 cup pesto

fresh herbs for garnish

In large, heavy saucepan, heat butter over medium-high heat; cook leeks and onion, covered for 10 minutes.
Do not brown.
Add chicken stock, bring to a boil.
Add the squash, potatoes and salt; return to a boil.
Reduce heat, cover and simmer for about 20 minutes until vegetables are tender.
Purée until smooth.
Return to low heat; add cream. Add salt and pepper to taste.

Divide between two saucepans over low heat.
To one pan, blend in the pesto; taste and adjust seasoning.
To the second pan, blend in the tomato paste.
Cook just until heated through; do not boil.

Transfer soups to two large measuring cups or pitchers with pouring spouts.
Pour both soups at the same time into soup bowl; poring from opposite sides of the bowl.
You should have a yin/yang effect.
Garnish with fresh herbs, homemade croutons and/or creme fraiche.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is an impressive first course for a dinner party. I often use frozen squash and purchased pesto to lessen the work load.
I like to serve it garnished with homemade croutons, a dollop of creme fraiche and herbs.




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