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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My husband loves this soup served with muffins or corn scones. It came from the Moosewood Restaurant Cooks at Home cookbook. Ingredients:
1 cup chopped onion |
2 tablespoons olive oil |
2 medium potatoes, thinly sliced |
1 medium carrot, thinly sliced |
1 medium summer squash, thinly sliced |
1/2 teaspoon ground pepper (or to taste) |
1 pinch turmeric |
2 cups vegetable stock |
1 cup buttermilk or 1 cup milk |
1 cup grated sharp cheddar cheese |
salt |
Directions:
1. Saute onions in the oil for 5 minutes or until onions begin to soften.
2. Stir in the potatoes, carrots, squash, black pepper, and turmeric.
3. Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
4. Stir in the buttermilk (or milk) and the cheese.
5. Puree the soup in a blender or food processor.
6. Gently reheat.
7. Add salt to taste and serve.
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