Summer Squash Soup
So delicious and delicate. I didn’t use the lemon, hot sauce or cheese, but I can imagine how those ingredients would make this soup even more delectable.
2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (I used the Romanesco and took the green skin off)
4 cups chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoon grated lemon peel
1. In a large saucepan, saute onions and leek in oil until tender. Add garlic and cook 1 minute longer. Add squash; saute 5 minutes. Stir in broth, thyme and salt. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until squash is tender.
2. Discard thyme sprigs, cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce. Sprinkle each with cheese and lemon peel.
From: Kristin Marks
(Recipe from Heidi Wilcox for Taste of Home)
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