summer squash and spinach soup

[Guest guest]

mc's nutrition summary assumes full fat milk etc.

 

 

* Exported from MasterCook *

 

Squash and Spinach Soup

 

Recipe By :Mary Ann Esposito

Serving Size : 0 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

10 ounces fresh spinach -- washed, drained, and stemmed

4 tablespoon butter -- (1/2 stick)

1 medium onion -- peeled and diced

1 pound yellow summer squash (about 3 small) -- cubed

1 pound potatoes -- peeled and cubed

3 cups water

1 cup milk

1 1/2 teaspoons fine sea salt -- or more to taste

Freshly ground black pepper

1 cup ditalini or other soup pasta

Grated Parmigiano-Reggiano cheese -- for serving

 

Place the spinach in a 3-quart soup pot, cover, and cook without any additional

water until limp, about 3 minutes. Drain the spinach in a colander and let cool.

Press out the excess water with a wooden spoon, then coarsely chop the spinach.

Set aside.

 

Wipe out the soup pot, return it to the heat, and melt 2 tablespoons of the

butter. Add the onion and sauté over medium heat until soft. Add the squash and

potatoes, and cook the vegetables together, stirring often, for about 5 minutes.

Add the water, milk, salt, and pepper. Stir, combining ingredients well, cover

the pot, and boil gently for 20 minutes, or until the potatoes are tender. Turn

off the heat.

 

In a skillet, heat the remaining butter. Add the spinach and cook for 3 or 4

minutes. Add the spinach to the soup and stir well to blend.

 

In a food processor, puree the soup in batches until smooth. Return the soup to

the soup pot and set aside.

 

In a medium saucepan, boil the pasta in salted water until al dente. Drain and

add to the soup.

 

To serve, reheat the soup and serve in individual bowls. Pass the cheese for

sprinkling on top.

 

Variation: Use thin slices of uncooked yellow squash as a garnish.

 

This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William

Morrow and Company Inc., in 1993.

 

Source:

" Nella Cucina 1993 "

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Per Serving (excluding unknown items): 1500 Calories; 58g Fat (34.0% calories

from fat); 46g Protein; 209g Carbohydrate; 26g Dietary Fiber; 157mg Cholesterol;

4074mg Sodium. Exchanges: 11 Grain(Starch); 6 Vegetable; 1 Non-Fat Milk; 11

Fat.

 

NOTES : ZUPPA DI ZUCCA E SPINACI: Now, this soup uses real ingenuity. A vibrant

green, the soup is beautiful to look at as well as eat. I call this a

kitchen-sink soup because it uses vegetables, milk, and pasta, and was created

just by having the ingredients on hand. SERVES 6 TO 8

 

Nutr. Assoc. : 0 0 0 5663 0 0 0 1326 0 5856 0

 

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=^..^= PatH (Pat Hanneman)

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