book - summer squash and fruit

[Guest guest]

i'm thinking dried apples and other fruit would work with this soup too

 

 

* Exported from MasterCook *

 

Summer Squash and Apricot Soup with Fresh Basil and Pinenuts

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds summer squash

(zucchini and crookneck)

1/2 cup chopped dried apricots

1 medium yellow onion -- diced

1/2 medium bell pepper -- diced

1/4 teaspoon salt

5 cups water

1/2 teaspoon paprika

1 cup loosely packed fresh basil leaves

a few grinds black pepper

2 tablespoons pine nuts -- toasted and chopped

 

Trim off and discard the ends of the squash. Dice them and set aside.

 

In a stockpot, combine the apricots, onion, bell pepper and salt with water.

Bring to a boil over high heat, then reduce the heat to medium and simmer 10

minutes. Add the squash and paprika. Bring back to a simmer over medium heat and

cook 20 minutes. Puree.

 

Heat puree over medium heat and stir in the basil, reserving 4 nice leaves for

garnish. When the basil has wilted, stir in the pepper. Serve immediately in

armed bowls, or chill for an hour or two before serving.

 

Garnish each bowl with a sprinkling of pinenuts and reserved basil.

 

Description:

" first course servings "

Source:

" Complete Vegan Cookbook "

S(vegRecipes):

" jkujawa on 15 Sep 2001 "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

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Per Serving (excluding unknown items): 113 Calories; 3g Fat (19.3% calories from

fat); 4g Protein; 22g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 149mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 1/2

Fat.

 

NOTES : This dish sings of summer and is good either hot or chilled. You may

make it using only zucchini, if you wish, but we prefer the golden yellow of

crookneck with the basil, so use a combination if possible. If you are using

squash picked from the garden, all the better.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3332 0 0

 

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