This upscale pureed soup, finished with a splash of fresh ginger juice and a swirl of sour cream, is remarkably easy to make.
Preheat oven to 450°F (230C). Cut squash into 1-in (2.5 cm) pieces. Cut leeks in half lengthwise, then into 2-in (5 cm) pieces. Combine squash, leeks, carrots and oil in Stainless (6-qt./6-L) Mixing Bowl. Press garlic into mixing bowl with Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
Combine half of the vegetables with one can of the chicken broth in blender or food processor container. Cover; blend until smooth. Pour mixture into Executive (4-qt./3.8-L) Saucepan. Repeat with remaining vegetable mixture and chicken broth. Add evaporated milk to casserole. Cook over medium heat 5-6 minutes or until heated through, stirring occasionally.
Grate gingerroot using Microplane Zester. Gather gingerroot in palm of hand and squeeze over Prep Bowl to yield 2 tsp (10 mL) juice; discard flesh. Stir juice into soup just before serving. Season to taste with salt and black pepper. Ladle soup into bowls; swirl in sour cream, if desired.
Calories 180, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 20 mg, Carbohydrate 24 g, Protein 6 g, Sodium 910 mg, Fiber 4 g
1 starch, 1 vegetable, 1 1/2 fat (1 carb)
To clean leeks, cut in half lengthwise and rinse thoroughly to remove all of the sand and grit.
The white and light green parts of leeks are the most tender portions. Do not use the dark green leaves.
To reduce fat and calories, substitute evaporated 2% milk or evaporated fat-free milk for the evaporated whole milk.
To swirl sour cream into serving bowls, drop several dollops by teaspoon into each bowl. Carefully drag a wooden pick through dollops to make pretty designs.
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