Quote:
Originally Posted by mickey3696  I would like your Summer Squash and your Tomato and White Bean Soup. Ohh and your Colcannon soup. LOL They all sound so good. I can eat soup everyday. |
Thank you!
The summer squash soup is one of my very favorites.
Summer Squash Soup
2 tsp Olive oil
1 c Onion chopped
1 1/2 tbsp Basil chopped
2 lbs Squash chopped
1 medium Zucchini chopped
1 1/2 c Vegetable broth
1 tsp Salt
1/8 tsp White pepper
1/4 c Light sour cream
Instructions
Saute onion till tender
Add squash, zucchini, broth, salt and pepper
Cove, cook over med. 20 min stirring occationally
Add basil and sour cream
Stick blend
Cook till heated through
* if you don't have an immersion blender, just use a regular blender in 2 batches.
Tomato and White Bean
Ingredients
1 c Onion chopped
2 tbs Olive oil
5 cloves Garlic chopped
2 c Crushed tomatoes
1 c Vegetable broth
2 tbs Tomato paste
15 oz White beans drained and rinsed
2 tsp Rosemary chopped
1 sprig Thyme
Instructions
Saute onions
Add garlic
Add remaining ingredients
Simmer 45 min.
The original recipe called for italian sausuage. I adapted it when I stopped eating meat. It's missing a little something and so far I just add some pesto and all is good. I've also tried adding Tofurkey sausage but it wasn't quite right. If you come up with anything else, let me know.
Colcannon Soup
Ingredients
2 tbs Butter
2 1/2 c Potato diced
1 c Onion diced
1/2 tsp Salt
3 c Vegetable broth
2 c Water
1 lb Savoy cabbage
1 tbs Fresh thyme
Instructions
Melt 1 Tbsp butter in pot over med heat, add potato, onion, salt and pepper, cover, cook 6 min.
Add broth, water, bring to a boil, cook 10 min.
Combine 3 T water and 1 T butter in skillet, add cabbage and thyme, cover and cook 10 min. Salt and pepper
Blend potato mixture till smooth, add cabbage, heat through