Summer Squash Soup With Mint And Pine Nuts
From laika 15 years ago
- 15 minutes to make
- Serves 6
This is a variation on another very simple zucchini soup that I have posted. The combination of mint and parmesan is really refreshing and the pine nuts give a lovely, delicate flavor.
Ingredients
- 4 medium sized mixed summer squash or zucchini shopping list
- 2 cups of light-tasting chicken broth shopping list
- A handful of fresh mint leaves shopping list
- 1/2 cup pine nuts shopping list
- 3 tbs. grated parmesan shopping list
- salt and pepper to taste shopping list
- a few drops of extra virgin olive oil shopping list
How to make it
- Quarter the squash vertically and chop into 1/2 inch chunks. Put the squash into a soup pot and pour in the broth. If necessary, add some water so that the squash is just covered with liquid. Bring to a boil and then simmer, covered, until the vegetables are tender.
- While the squash is cooking, finely grind the pine nuts with a mortar and pestle.
- Add the pine nuts and mint leaves to the pot, along with a good pinch of salt and pepper to taste. Puree the soup with an immersion blender until smooth. Stir in the parmesan, taste for seasoning, and add additional salt if necessary.
- Drizzle with a few drops of extra virgin olive oil and serve.
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