1,001 Low-Fat Summer Squash Soup

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* Exported from MasterCook *

 

Summer Squash Soup

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 78

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vegetable cooking spray

1/2 cup chopped shallots

1/4 cup sliced green onions and tops

2 cloves garlic -- minced

4 medium zucchini -- chopped

(about 2 pounds)

1 cup Idaho potato -- peeled, cubed

4 cups Basic or Roasted Vegetable Stock

(see separate recipes)

1 cup chopped kale or spinach leaves

1 1/2 teaspoons dried tarragon leaves

1/4 cup fat-free half-and-half -- up to 1/2

6 thin slices zucchini

6 thin slices yellow summer squash

Cayenne pepper -- as garnish

1 1/2 cups Sourdough Croutons

(see separate recipe)

 

6 side-dish servings (about 1 1/4 cups each)

 

Like zucchini or yellow summer squash, such as pattypan or crookneck, in

this soup.

 

1. Spray large saucepan with cooking spray; heat over medium heat until

hot. Sauté shallots, green onions, and garlic until tender, about 5

minutes. Add chopped zucchini and potato; sauté 5 to 8 minutes longer.

 

2. Add stock, kale, and tarragon to saucepan; heat to boiling. Reduce

heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.

 

3. Process soup in food processor or blender until smooth; return to

saucepan. Stir in half-and-half; season to taste with salt and white

pepper. Heat and serve warm, or refrigerate and serve chilled.

 

4. Pour soup into bowls. Top each with a slice of zucchini and summer

squash; sprinkle lightly with cayenne pepper and Sourdough Croutons.

 

Per Serving Calories: 100, % Calories from fat: 7, Fat (gm): 0.8, Saturated

fat (gm): 0.1, Cholesterol (mg): 0, Sodium (gm): 65 Protein (gm): 3.8

Carbohydrate (gm): 20.6. Exchanges: Milk: 0.0 Vegetable: 1.0 Fruit: 0.0

Bread: 0.0 Meat: 0.0 Fat: 0.0.

 

 

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