2 bunches scallions, tops removed, sliced
1 cup grape or cherry tomatoes, halved
2 quarts chicken broth
2 Tablespoons Maple syrup
5 slices peeled Cucumber (1/2″ thick)
2 teaspoons Salt
Pour the broth into a deep soup pot.
Place the squash, zucchini, scallions, and syrup in the broth.
Add the cucumber and tomatoes. Simmer for 40 minutes, or until the squash is tender.
Using a large sieve and a large bowl, drain the solid ingredients, reserving the liquid.
Return the solids to the soup pot and, using an immersion blender (or potato masher) mash
The solids until they form a thick, creamy paste (or use a blender).
Blend in the milk to achieve desired consistency and season with salt & pepper.
Stir over low heat for 5 to 10 minutes, until heated through.
Serve immediately, with a good crusty bread.
Makes 2 large servings
The reserved chicken broth
2 bunches mustard greens , shredded
1 bunch arugula, torn into bite-sized pieces
1 cup chopped scallions
1 1/2 cups chopped red bell pepper
2 cups soy beans, cooked to crisp-tender
hot pepper sauce (at table, to taste)
In a fresh pot, heat the reserved broth.
Add the scallions and bell pepper and simmer for 10 minutes.
Add the greens, arugula, and soy beans and simmer for 10-15 minutes more.
Season to taste with the salt and pepper, and simmer for 5 more minutes.
Remove from heat and allow to cool.
Serve with the hot pepper sauce.
Serves 4 as a soup course