Late Summer Soup
Here in New Hampshire, fall comes early in the form of cool September nights. That means soup season starts gloriously here-with late-summer vegetables still available and the requisite chill in the air to make warm soup just the perfect food. When a late-summer night has you closing a window to keep the chill out, try this delicious, gluten-free, late-summer soup.
|3||large shallots (chopped)|
|1||sprig of rosemary (3" long)|
|2||medium zucchini and summer squash (cut into 1/2" chunks)|
|2||medium summer squash (cut into 1/2" chunks)|
|1⁄2||lb||green beans (cleaned, picked, and chopped)|
|2||c||fresh corn (6 years, removed from cob)|
|3⁄4||lb||of potatoes (scrubbed, unpeeled, and cut into 1/4" pieces)|
|3||clove||of garlic (chopped)|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|1||pinch||rushed red pepper|
|toasted almonds for garnish (optional)|
|fresh herbs for garnish (optional)|
|drizzled olive oil for garnish (optional)|
Heat olive oil in large heavy bottomed soup pot, over medium heat. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. Sauté until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Then add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes.
Let the soup cool a bit and purée with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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