Summer Squash and Leek Puree

Summer squash are the thin-skinned, warm-weather cousins to winter's pumpkins and acorn squashes. Dark-green zucchini and yellow summer, or crookneck, squash are the most common types, but farmers' markets often stock a wide variety, including round, scallop-edged green or white pattypans; round, deep yellow sunburst; and green, tennis-ball-sized Ronde de Nice squashes. Look for firm squash no more than 8 inches long; larger ones tend to have large seeds and watery, bitter flesh.

Ingredients:

3 Tbs. olive oil
2 leeks, white and light green parts only,
cleaned and finely chopped
6 yellow crookneck squash, about 1 1/2 lb.
total, thinly sliced
2 garlic cloves, minced
4 cups chicken stock
3 Tbs. finely chopped fresh basil
2 Tbs. finely chopped fresh chives, plus more
for garnish
1 cup milk
2 tsp. fresh lemon juice
Salt and freshly ground pepper, to taste

Directions:

In a soup pot over medium heat, warm the olive oil. Add the leeks and sauté until softened, about 5 minutes. Add the squash and sauté until lightly browned, about 5 minutes more. Add the garlic and cook for 1 minute more.

Add the stock and cook, partially covered, until the squash is very tender, about 15 minutes. Remove from the heat. Using an immersion blender or a standing blender, puree the soup until smooth. Stir in the basil, the 2 Tbs. chives, the milk and lemon juice. Season with salt and pepper. Gently reheat the soup over medium-low heat.

Ladle the soup into warmed bowls and garnish with chives. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Collection Series, Soup & Stew, by Diane Rossen Worthington (Simon & Schuster, 2004).