The recipe is rather vague since it was an attempt to use up an zucchini and yellow squash and I tend to go by taste versus exact measurements.
Sautéed Summer Squash -- a side dish
Drizzle of olive oil
Yellow or white onion, diced
Red pepper, diced
Sliced (about 1/4" thick) zucchini and yellow (crookneck) squash -- if larger squash are used, cut into quarters and remove seeds
Kosher salt and coarse pepper to taste
Fresh herbs, torn or chopped: basil, oregano, parsley, thyme
- Heat oil in a skillet.
- Add diced onions and pepper and sauté until almost tender.
- Add sliced squash. Season with salt, pepper and herbs. Sauté several minutes and then put lid on skillet and steam lightly—just until squash is tender-crisp.
Summer Squash Soup -- great for lunch or as the first course for dinner
See ingredient list in above recipe
Chicken broth or stock
Sour cream
- Follow directions for Sautéed Summer Squash (above).
- Add chicken broth to achieve desired consistency. Taste and adjust seasonings according.
- Add lid to pot and steam soup until veggies are tender.
- Cool slightly and then use an immersion blender to create a somewhat smooth soup. I prefer to leave some smaller sized chunks for veggies in the soup.
- Add additional chicken broth if desired to achieve desired consistency and again check for seasonings.
- Serve with a dollop of sour cream.
Sautéed Summer Squash -- a side dish
Drizzle of olive oil
Yellow or white onion, diced
Red pepper, diced
Sliced (about 1/4" thick) zucchini and yellow (crookneck) squash -- if larger squash are used, cut into quarters and remove seeds
Kosher salt and coarse pepper to taste
Fresh herbs, torn or chopped: basil, oregano, parsley, thyme
- Heat oil in a skillet.
- Add diced onions and pepper and sauté until almost tender.
- Add sliced squash. Season with salt, pepper and herbs. Sauté several minutes and then put lid on skillet and steam lightly—just until squash is tender-crisp.
See ingredient list in above recipe
Chicken broth or stock
Sour cream
- Follow directions for Sautéed Summer Squash (above).
- Add chicken broth to achieve desired consistency. Taste and adjust seasonings according.
- Add lid to pot and steam soup until veggies are tender.
- Cool slightly and then use an immersion blender to create a somewhat smooth soup. I prefer to leave some smaller sized chunks for veggies in the soup.
- Add additional chicken broth if desired to achieve desired consistency and again check for seasonings.
- Serve with a dollop of sour cream.
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