Creative Cooking with Southern Flair!
Purée of Squash-Leeks
w/ Sage, Coriander & Crème Fraîche
oup
"Sautéed yellow squash & leeks with garlic, toasted coriander, sage and savory chicken stock, served with homemade crème fraîche & French baguette"
Ingredients
Crème Fraiche
Note: Must be made at least 24 hours before serving.
1 cup heavy cream
3 tablespoons whole buttermilk
Mason jar with lid
Soup Base
Olive oil
4 large leeks
Sea salt, fine
8 cups large dice, straightneck yellow squash, about 4 pounds (choose smaller in size squash)
1 1/2-2 teaspoons freshly minced, garlic
1 tablespoon toasted coriander seeds, finely ground with mortar pestle
6 cups chicken stock
3/4 teaspoon rubbed sage
Salt & black pepper
Olive oil
Fried Sage Leaves, garnish-optional
Olive oil
Fresh sage leaves, small
Directions
Crème Fraiche
Add the cream and butter milk to a mason jar, tighten on lid, shake very well and let sit at room temperature for 24 hours. Keep refrigerated until ready to use. Serve at room temperature.
Note: Use the lightest parts of the leeks to ensure the end result of soup has a golden squash color.
Trim off the ends of the squash and reserve the top, narrow part of squash to half moon and add at end of recipe, about 1 cup 1/8th inch half mooned slices.
Slice squash in half lengthwise and remove the seeds using a melon scooper. Large dice the squash and measure out 8 cups.
Wash the leeks, trim the dark green tops and the root end. Slice the leeks in half lengthwise and rinse under cold water to remove any dirt and sand. Thinly slice the leeks and pat dry. Measure out 4 cups and reserve the rest for to use at the end of recipe (1/2 cup thinly sliced, half mooned).
(continued)
Add 3 tablespoons of olive oil to a Dutch oven or soup pot and heat over medium temperature. Add the sliced leeks, a pinch or two of salt and cook until leeks start to soften. Add the squash, a little more oil if needed, cover and cook, stirring often until squash has softened but not mushy. Stir in the garlic, 2 1/2 teaspoons of the coriander and cook 1-2 minutes. Add the chicken stock and remove from heat to cool some before blending.
Spoon all of the vegetables and stock/liquid into a large blender. Add the sage, lightly season with salt & pepper and add two tablespoons of olive oil. Pulse until very smooth, about 1-2 minutes. Taste and adjust seasoning if needed.
Add a few tablespoons of butter or olive oil to a sauté pan and heat over medium temperature. Add the reserved half mooned leeks and cook until they start to soften some. Add the half mooned squash, a pinch of salt and cook covered, stirring often until softened. Add to the soup and serve with Crème Fraiche.
Fried sage leaves: Heat 1/2 inch olive oil in a small pan over med-high heat. Fry sage 2-3 seconds per side, until crispy. Remove with slotted spoon and drain on paper towels. Serve as a garnish.