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 T olive oil
- 3 large shallots (chopped)
- 1 sprig rosemary (3' long)
- 1 medium zucchini (cut into 1/2' chunks)
- 1/2 lb green beans (cleaned, picked, and chopped)
- 2 c fresh corn (6 ears, removed from cob)
- 3/4 lb potatoes (scrubbed, unpeeled, and cut into 1/4' pieces)
- 3 cloves garlic (chopped)
- 1 c Stonyfield Organic Low Fat Plain Yogurt
- 1 pinch kosher salt
- 1 pinch crushed red pepper
- toasted almonds for garnish (optional)
- fresh herbs for garnish (optional)
- drizzled olive oil for garnish (optional)
- 1 medium summer squash (cut into 1/2' chunks)
Calories: 160, Calories from Fat: 60, Total Fat: 6g, Saturated Fat: 1g, Sodium: 135mg, Total Carbohydrate: 21g, Dietary Fiber: 3g, Sugars: 7g, Protein: 4g, Vitamin A: 6%, Vitamin C: 35%, Calcium: 8%, Iron: 6%
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.