Prep/Total Time: 20 minutes
Yield: 8 servings
6 tablespoons butter
2 leeks, washed and chopped
1 1/2 pounds yellow summer squash, chopped
1 cup heavy cream
Two 14.5-ounce cans chicken broth
In a large skillet, melt the butter over medium-high heat. Add the leeks and yellow squash and cook, stirring occasionally, until tender, about 10 minutes. Add the cream and bring to a boil. Remove from the heat and, using a blender, puree the mixture in 2 batches, adding one can of chicken broth to each batch. Stir the batches together and refrigerate until chilled.
Tips and Tricks
I'm not a fan of squash, but the leeks and broth in this recipe disguise the squash nicely. Another way to get veggies into your kids.
Make It Healthier
Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients. Press buttons on blender.
Yield: 8 servings
6 tablespoons butter
2 leeks, washed and chopped
1 1/2 pounds yellow summer squash, chopped
1 cup heavy cream
Two 14.5-ounce cans chicken broth
In a large skillet, melt the butter over medium-high heat. Add the leeks and yellow squash and cook, stirring occasionally, until tender, about 10 minutes. Add the cream and bring to a boil. Remove from the heat and, using a blender, puree the mixture in 2 batches, adding one can of chicken broth to each batch. Stir the batches together and refrigerate until chilled.
Tips and Tricks
I'm not a fan of squash, but the leeks and broth in this recipe disguise the squash nicely. Another way to get veggies into your kids.
Make It Healthier
Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients. Press buttons on blender.
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