Yum
While I’d love to take credit for this savory summer squash soup recipe, Leo will walk away with the best soup recipe award, not yours truly.
And who is Leo you ask?
Leo is my coworker, and when I told him I was drowning in summer squash, he came to the rescue.
You would think that after years of planting zucchini and yellow squash, I would learn that it only takes a plant or two to feed the entire neighborhood.
Not me! We’ve been eating zucchini for weeks now.
Amongst the many dishes we’ve enjoyed these past few weeks, this chicken and pasta in a light sour cream sauce was a hit. . .
And when we turned this healthy summer squash into pancakes using cornbread mix as the base for the batter, the family was pleased.
Probably because I didn’t burn them as I am prone to do!
But after listening to Leo’s description of his garden fresh soup, I knew right then what the outcome of the last of my squash would be - Leo’s soup!
This summer squash soup has a depth of flavor and aroma that wafts through the air, prompting a dip with my testing spoon more than I’d care to admit.
Thanks Leo! Your soup is off the chain!
~Kristi
Shake It Up!
Leo used bacon in his soup. I had chopped ham on hand, so it went into my pot.
If you don’t have leeks, yellow onions work just fine, but don’t skip the fennel!
If you have fennel seeds on hand, you could crush a few, add them to the pot to see what you think. But if you can grab a bulb of fennel at the store, that slightly licorice flavor takes this soup over the top.
Print
4 - 2 cup servings
Ingredients
- 2 tablespoons olive oil
- 2 cups leek, sliced
- 1 large bulb fennel, sliced
- 8 ounces ham, cubed into small pieces
- 3 cups zucchini, thickly sliced
- 3 cups yellow squash, thickly sliced
- 2 clove garlic, minced
- 3 tablespoons fresh thyme, finely chopped
- 64 ounces low sodium vegetable broth
Instructions
- Preheat a soup pot over medium high heat. Add oil to the pot.
- Add leeks and fennel to the pot and cook, stirring often for 5 minutes.
- Add ham and cook another 5 minutes stirring often.
- Add remaining ingredients, bring to a boil, then reduce heat to medium and simmer for 30 minutes until vegetables are soft.
Notes
Food energy: 234kcal Saturated fatty acids: 2.00g Monounsaturated fatty acids: 6.36g Polyunsaturated fatty acids: 1.19g Total fat: 9.55g Calories from fat: 85 Cholesterol: 17mg Carbohydrate, by difference: 22.43g Total dietary fiber: 4.34g Protein: 15.54g Total lipid (fat): 10.32g Water: 733.28g Ash: 9.43g Total sugars: 9.84g Calcium: 87mg Iron: 2.57mg Magnesium: 64mg Phosphorus: 229mg Potassium: 967mg Sodium: 510
2.6http://motherrimmy.com/leos-leek-fennel-summer-squash-soup-recipe/Mother Rimmyâ��s Cooking Light Done Right by Kristin A. Rimkus is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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