Creamy Summer Squash Soup
This luscious soup is ideal for those important ladies' luncheons taking place under the shade of the veranda.
Servings: 4 servings
Equipment
- 5-quart soup kettle
Ingredients
- ¼ cup olive oil
- 1 medium onion chopped
- 1 rib celery sliced
- 1 small carrot peeled and chopped
- 1 medium potato peeled and diced
- ½ green bell pepper* chopped
- 3 lbs. summer squash; yellow, patty pan, zucchini, heirloom chopped
- 1 tsp. Himalayan Pink Mineral Salt**
- 2 quarts vegetable or chicken stock***
- ½ cup heavy cream not half-and-half
- 1 Tbsp. dried dill weed*
- black pepper to taste preferably fresh-ground
Instructions
- In the bottom of a heavy 5-quart soup kettle, saute the onion, celery, carrot, bell pepper and potato in the oil just until soft; do not brown.
- Add the squash, salt and stock to the sauteed vegetables; cover and simmer over medium heat for 25 minutes, or until the vegetables are cooked to your liking.
- Stir in the cream and dill weed. Heat for 10 minutes and season to taste with the black pepper.
Notes
*Red, yellow or orange sweet bell peppers may be used.
**The Himalayan Pink Mineral Salt is wonderful for flavoring vegetables. If you do not have any on hand, regular table salt may be used instead. Start by adding half the amount called for in the recipe. Add as your taste dictates.
***If homemade stock is not available, use a good quality store bought. 1 of the 32-oz. cartons plus 1 quart water will be a suitable replacement.
If this soup is to be served in a multi-course meal, reduce the size of the portions which will allow for 10-12 appetizer servings.