Summer Squash Soup With Mint And Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The combination of mint and parmesan is really refreshing and the pine nuts give a lovely, delicate flavor. Ingredients:
4 medium sized mixed summer squash or zucchini |
2 cups of light-tasting chicken broth |
a handful of fresh mint leaves |
1/2 cup pine nuts |
3 tbs. grated parmesan |
salt and pepper to taste |
a few drops of extra virgin olive oil |
Directions:
1. Quarter the squash vertically and chop into 1/2 inch chunks. Put the squash into a soup pot and pour in the broth. If necessary, add some water so that the squash is just covered with liquid. Bring to a boil and then simmer, covered, until the vegetables are tender.
2. While the squash is cooking, finely grind the pine nuts with a mortar and pestle.
3. Add the pine nuts and mint leaves to the pot, along with a good pinch of salt and pepper to taste. Puree the soup with an immersion blender until smooth. Stir in the parmesan, taste for seasoning, and add additional salt if necessary.
4. Drizzle with a few drops of extra virgin olive oil and serve.
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