New Castle News

Healthy Living: Lori Brothers

July 19, 2012

Healthy Living with Lori Brothers: Stay in the moment to master your game

(Continued)

NEW CASTLE — Zucchini-Potato Soup

Launch a summer dinner with this delicate soup, a smooth puree of summer squash and potato. On a warm evening, you may want to chill it and serve it cold, like a vichyssoise.

Serves 4, with leftovers

  • 2 cups thinly sliced leeks, white part only
  • 1 garlic clove, minced
  • 5 1/4 cups vegetable broth
  • 2 cups diced peeled russet-type baking potatoes
  • 4 cups diced zucchini
  • 4 cups diced yellow summer squash
  • 2 tablespoons minced fresh chives or green onions
  • 1 to 2 tablespoons lemon juice
  • Salt and Pepper
  • 4 thin lemon slices (optional)



In a large saucepan, combine leeks, garlic, and 1/4 cup vegetable broth. Bring to a simmer, covered, over moderate heat and simmer until vegetables are softened, about 3 minutes. Add potatoes and remaining 5 cups broth. Bring to a boil, cover, adjust heat to maintain a simmer, and cook until potatoes are tender, 12 to 15 minutes.

Add zucchini and summer squash, cover and simmer until tender, 8 to 10 minutes. Cool slightly, then puree soup I blender or food processor until smooth. Return soup to pot; stir in chives and lemon juice to taste. Season to taste with salt and pepper. Reheat and serve, garnishing each serving with a thin slice of lemon, if desired.

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Healthy Living: Lori Brothers
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