Yellow Summer Squash and Corn Soup



Quick and easy Yellow Summer Squash and Corn Soup

Ingredients

1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeƱo chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water

Directions

  1. Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
  2. In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes.
  3. .....
  4. Visit Yellow Summer Squash and Corn Soup @ www.loveandoliveoil.com for complete instructions


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