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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deanne Paulson

Category:
Category:

Ingredients:  
Ingredients:  
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
pepper

3 T. tomato paste
1/3 cup pesto

fresh herbs for garnish

Directions:
Directions:
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.

FOR TWO FLAVOURS:
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:
12
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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