Please enter the email you’re using for this account.
When you want a soup that’s a bit different… sophisticated, this one fits the bill. Some onion garlic croutons in a bowl on the table are a pleasant addition to just about any pureed soup.
1/2 stick margarine
1 cup onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
3 cups chicken stock, such as Manischewitz Chicken Broth
2 cups beef stock, such as Manischewitz Beef Broth
1 and 1/2 pounds yellow summer squash, diced
1 large (6-8 ounce) potato, peeled and diced
3/4 cup non-dairy dessert topping
1 and 1/2 tablespoons Haddar Dijon Mustard
1/2 teaspoon nutmeg (optional)
salt
pepper
grated carrots
snipped fresh chives
Melt margarine in a large frying pan over low heat.
Add the chopped onion, carrot, and celery and sauté about 10 minutes, stirring occasionally.
Add the chicken and beef stocks, squash, and potato.
Raise the heat and bring to a simmer. Cover pan. Simmer for about 30 minutes until the mixture is very tender.
Transfer the mixture to a food processor and puree until smooth. Stir in topping, mustard, and nutmeg (if using), and then salt and pepper, to taste. Refrigerate.
Adjust seasoning to taste. Garnish with carrot and chives just before serving. Serve cold.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation