Guest guest Posted January 17, 2007 Report Share Posted January 17, 2007 Blossom o' Squash Soup 2 Tbs olive oil1 large white onion, diced4 cloves garlic, minced1 large yellow tomato, diced (yellow is preferable, but red is okay) Splash of beer, optional 1/2 chipotle pepper en adobo, or more as you like A few threads of saffron, optional3 - 4 cup vegetable broth2 small zucchinis (green, yellow, or one of each), cut into small pieces6-10 squash blossoms, coarsely chopped1/2 cup roasted corn kernels (frozen or canned is fine)Cumin, to tasteSalt and pepper, to tasteFor garnish: lime wedges and chopped cilantro This is a beautiful orange-colored soup that I came up with to use zucchini and their flowers. And this is traditional Mexican food-- it doesn't taste like what you get at the Tex-Mex place, but this is it! Delicious! Saute the onion and garlic in a large heavy bottomed soup pot. When nicely brown, add the chopped yellow tomato and saute until most of the moisture is gone. Add a splash of vegan beer (hopefully Mexican, but whatever) and reduce. If you're not using beer, use a splash of your broth instead. Add the rest of the ingredients up to corn, and simmer about five minutes. I would start with 3 cup of broth and go from there, based on how liquidy you want the soup. When zucchini is crisp- tender, remove from heat and season with salt, pepper, and cumin. Serve with a liberal amount of chopped cilantro and a nice cool lime wedge. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats TV dinner still cooling?Check out "Tonight's Picks" on TV. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2008 Report Share Posted February 28, 2008 Ask at your local farmers market. Squash is very prolific. Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlaeranch@... Squash soup Dueling Squash Soup This could be turned into a raw soup..... Shari 2 Tbs olive oil1 large white onion, diced4 cloves garlic, minced1 large yellow tomato, diced (yellow is preferable, but red is okay) Splash of beer, optional 1/2 chipotle pepper en adobo, or more as you like A few threads of saffron, optional3 - 4 cup vegetable broth2 small zucchinis (green, yellow, or one of each), cut into small pieces6-10 squash blossoms, coarsely chopped1/2 cup roasted corn kernels (frozen or canned is fine)Cumin, to taste Salt and pepper, to taste For garnish: lime wedges and chopped cilantro This is a beautiful orange-colored soup that I came up with to use zucchini and their flowers. And this is traditional Mexican food-- it doesn't taste like what you get at the Tex-Mex place, but this is it! Delicious! Saute the onion and garlic in a large heavy bottomed soup pot. When nicely brown, add the chopped yellow tomato and saute until most of the moisture is gone. Add a splash of vegan beer (hopefully Mexican, but whatever) and reduce. If you're not using beer, use a splash of your broth instead. Add the rest of the ingredients up to corn, and simmer about five minutes. I would start with 3 cup of broth and go from there, based on how liquidy you want the soup. When zucchini is crisp- tender, remove from heat and season with salt, pepper, and cumin. Serve with a liberal amount of chopped cilantro and a nice cool lime wedge. Serves: 4 Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
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