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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is another one of my mother's recipes. This soup is very satisfying in the fall. For those on a low fat or low salt diets, this is easily adapted by leaving out the cream and salt. Ingredients:
3 cups zucchini, cut in 1 inch pieces |
3 cups yellow squash, cut in 1 inch pieces |
2 cups green beans, cut in 1 inch pieces |
2 cups potatoes, peeled and cut in 1 inch pieces |
2 -4 cups vegetable broth, for steaming |
1/2 cup cream, optional |
1/2 cup grated parmigiano-reggiano cheese, for garnish (optional) |
1/2 cup green onion, sliced for garnish (optional) |
salt and pepper |
Directions:
1. Set up steamer with vegetable broth in bottom.
2. Place all vegetables, except for green onions, in steamer and steam till tender.
3. Remove vegetables from steamer and puree, in batches, in food processor or blender till smooth and creamy.
4. Stir in cream, if desired, and enough vegetable broth to make a creamy, velvet texture.
5. Add salt and pepper to taste.
6. Garnish with green onions and parmesain/reggiano, if desired.
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