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Saturday, July 30, 2016

summer squash soup

Ingredients

  • Servings: 6
  • 2 tablespoons butter
  • 2 onions, chopped
  • 5 cups chicken broth
  • 2 potatoes, peeled and chopped
  • 2 carrots, peeled and thinly sliced
  • 8 cups chopped zucchini
  • 2 tablespoons chopped fresh basil
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. add chicken broth and potatoes; bring to a boil. reduce heat to medium-low, cover pot, and simmer, about 5 minutes. add carrots and simmer, about 10 minutes. add zucchini and simmer until all vegetables are tender, about 15 minutes.
  • combine soup, basil, salt, and pepper into a blender or food processor no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until desired consistency is reached.

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