Chunky Summer Squash and Potato Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Easy and delicious! Pol Martin Cookbook. Ingredients:
1 tablespoon butter |
1 onion, sliced |
2 shallots, sliced |
1/4 teaspoon thyme |
1 bay leaf |
1 teaspoon basil |
1 teaspoon celery seed |
3 potatoes, peeled and sliced |
5 cups vegetable stock, heated |
1 summer squash, halved lengthwise and sliced |
salt, to taste |
black pepper, to taste |
Directions:
1. heat butter in saucepan over medium heat.
2. add onion and shallots. cook 7 minutes. stirring once. season with salt and black pepper.
3. add seasonings and mix well. add potatoes and vegetable stock. season to taste. bring to a boil and cook for 8 minutes over medium heat.
4. stir in summer squash and continue cooking for 8 minutes.
5. serve.
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