Here is an absolutely perfect soup to enjoy on the cool evenings that have swept in, almost without notice, in recent days. It’s too good to be true when you pair it with a crusty bread. It comes from stonyfield.com via one of our local CSA’s, Geauga Family Farms.
- 3 Tbsp. olive oil
- 3 large shallots, chopped
- 1 sprig fresh rosemary (3″ long)
- 1 medium zucchini, cut into 1/2″ chunks
- 1 medium summer squash, cut into 1/2″ chunks
- 1/2 lb. green beans, chopped
- 2 c. fresh corn (6 ears, removed from cobs)
- 3/4 lb. potatoes, unpeeled and cut into 1/4″ pieces
- 3 cloves garlic, chopped
- 5 c. vegetable stock
- 1 c. plain yogurt (optional)
- generous pinch of kosher salt
- miserly pinch of crushed red pepper
- Garnishes (optional): toasted almonds, fresh herbs, drizzled olive oil
Heat olive oil in soup pot over medium heat. Add shallots, salt, red pepper, and rosemary sprig. Saute until shallots are tender, 2-3 minutes, stirring occasionally. Stir in zucchini, summer squash, green beans, corn and potatoes. Cook approx 5 minutes, until squash is tender. Stir in the garlic and remove the sprig of rosemary. Add all the stock and bring to boil. Reduce heat and simmer approx 15 minutes until potatoes are tender. Let cool for a little while, and then puree with a stick blender (or in batches in a food processor). Return to pot, whisk in yogurt, garnish, and serve. Hearty appetite! Serves 8.