Thursday, July 24, 2008

Summer Squash Soup

Great summer fasting...

2 TBS margarine
1 onion
4 cloves of garlic
4 carrots
4 yellow summer squash
2 large tomatoes
several shakes of thyme
several shakes of basil
salt & pepper to taste
1/4 cup of water

1. Roughly chop all veggies. You're going to purree them later, so don't spend a ton of time here.

2. Sweat the onions, garlic, water, a pinch of salt, and margarine until soft. Use low heat and cover, checking every now and then to make sure it's not sticking. This will take about 10 minutes, so prepare some fruit for dessert or some biscuits as a side. You are trying to make them melty but NOT golden or brown.

3. Add the tomatoes, thyme, basil, and a couple cups of water and bring to a boil then turn to medium heat and cook for 30 minutes to an hour. Stir as needed and add a little water, depending on if you want a thick or thin purree. Or you could add veggie stock, leave everything in chunks and throw in some pasta--do what you think your family will like.

4. Purree and smile at the unusual soup color. Add salt and pepper to taste. We used canned biscuits as a side and cherries for dessert.

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