Chilled Yellow Squash And Pepper Soup Recipe
Ingredients
| 2 large sweet yellow peppers, coarsely chopped | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Tomato Paste | 1 Teaspoon | |
| Vegetable stock | 6 Cup (16 tbs) | |
| Yellow squash | 1 pound, sliced | |
| Milk fat | 1 Cup (16 tbs) | |
| 1 tablespoon chopped chives or parsley | ||
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
MAKING
1. Take a 4-quart saucepan and mix together garlic, tomato paste and yellow peppers.
2. Add the stock, cover partially and simmer for 8 minutes or until pepper is soft.
3. Add squash and simmering again for 10 to 15 minutes or until the ingredient is tender.
4. Remove the saucepan from the heat and strain in a bowl.
5. Use a blender to prepare smooth vegetables puree.
6. Add the vegetable puree in the stock and let to cool.
7. Stir in chives, milk, pepper and salt.
SERVING
8. Chill soup before serving.
1. Take a 4-quart saucepan and mix together garlic, tomato paste and yellow peppers.
2. Add the stock, cover partially and simmer for 8 minutes or until pepper is soft.
3. Add squash and simmering again for 10 to 15 minutes or until the ingredient is tender.
4. Remove the saucepan from the heat and strain in a bowl.
5. Use a blender to prepare smooth vegetables puree.
6. Add the vegetable puree in the stock and let to cool.
7. Stir in chives, milk, pepper and salt.
SERVING
8. Chill soup before serving.
Chef
