Veg Cooking for Everyone--Summer Squash Soup

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Summer Squash Soup with Salsa Verde (with variations)

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil or butter

1 1/4 pounds zucchini, crookneck, or pattypan squash

1 large onion -- chopped

1 bunch scallions, including half of the greens -- chopped

2 tablespoons raw white rice

1/2 cup chopped parsley

6 cups Basic Vegetable Stock (pg 196) OR water

salt & freshly milled pepper

lemon juice

1/3 cup Salsa Verde -- (pg 55)

 

Heat the oil in a soup pot and add the vegetables, rice, and parsley. Stir to

coat with the oil, then add 1/2 cup stock, cover, and stew for 10 minutes over

medium heat (or heat the oil, add the squash and onion, and saute over high heat

until the squash beings to color, then add the scallions, rice, and parsley).

Add the remaining stock and 1 1/2 teaspoons salt and bring to a boil. Lower the

heat and simmer, partially covered, for 25 minutes. Let cool briefly, then

puree. Taste for salt, season with pepper, and add lemon juice to taste.

Finish the soup by swirling in the salsa verde or pesto.

 

VARIATIONS:

 

Zucchini-Cilantro Soup: A soup for cilantro lovers. Replace the parsley with 1

cup of cilantro leaves. Puree the soup and finish with a squeeze of lime and a

spoonful of sour cream.

 

Summer Squash Soup with Vegetable Garnishes: In a small skillet, briefly saute

1/2 cup finely diced zucchini, the kernels from 1 ear of corn, and 4 thinly

sliced scallions, including an inch of the greens, in 1 teaspoon of butter or

olive oil. Garnish the soup with the vegetables and finely chopped herbs.

 

Curried Crookneck Squash: Curry is especially good with crookneck squash. If

you have time, make the Stock for Curried Dishes (pg 197). Saute the onion and

squash in butter or vegetable oil over medium-high heat until they've begun to

color, about 10 minutes, and add 1 tablespoon curry powder and proceed as

directed. Thin the soup if desired with coconut, rice, or almond milk and

garnish with cilantro leaves and diced jalapeno.

 

Source:

" pg 214 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 13 Calories; trace Fat (4.6% calories

from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

46mg Sodium. Exchanges: 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0