Home Forums Forum Recipes Member’s Recipes SOUP IN TWO ACTS

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    Cream of Yellow Squash Soup

    1 med Yellow squash, peeled, diced

    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

    ACT II

    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

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