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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
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