summer-squash-and-leek-puree.json

{
    "directions": [
        "In a soup pot over medium heat, warm the olive oil. Add the leeks and saut\u00e9 until softened, about 5 minutes. Add the squash and saut\u00e9 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."
    ],
    "ingredients": [
        "3 Tbs. olive oil",
        "2 leeks, white and light green parts only, \u00a0 cleaned and finely chopped",
        "6 yellow crookneck squash, about 1 1/2 lb. \n\u00a0 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 \u00a0 for garnish",
        "1 cup milk",
        "2 tsp. fresh lemon juice",
        "Salt and freshly ground pepper, to taste"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Summer Squash and Leek Puree",
    "url": "http://www.williams-sonoma.com/recipe/summer-squash-and-leek-puree.html"
}