MENU
Touch Hearts to Rate
2 votes | 8585 views

This soup is creamy, velvety, tasty and could be served as an entrée for a special meal and occasion.

Prep time:
Cook time:
Servings: 8 servings
Tags:

Ingredients

Cost per serving $0.34 view details
  • 1/3 cup butter
  • 1 large onion, sliced
  • 1 large pepper squash, seeded, cut-up (leave the skin on, this will give the soup, green little speckles)
  • 2 1/4 cups chicken stock
  • 1 1/2 cups milk
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery salt
  • 1 1/2 cup 15% or 18% cooking or liquid cream
  • 1 1/2 tbsp freshly chopped parsley

Directions

  1. Melt the butter and cook the onion at low temperature on the stovetop for 3 minutes until translucent (do not brown). Cut-up and cook 1 pepper squash with the skin on in water about 15 minutes or until soft and fully cooked. Purée the pepper squash in the food processor with the chicken stock, milk, salt, pepper and celery salt in small batches. Pour each batch in a dutch oven or saucepan, cover and let simmer for 5 to 7 minutes. Add the cream, parsley and let it warm up on low heat. DO NOT BOIL. Serve immediately with fresh bread.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - May 27 »
Today - May 27
May 28 - Jun 03
June 4 - 10
June 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 140g
Recipe makes 8 servings
Calories 108  
Calories from Fat 82 76%
Total Fat 9.25g 12%
Saturated Fat 5.74g 23%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 617mg 26%
Potassium 157mg 4%
Total Carbs 4.1g 1%
Dietary Fiber 0.6g 2%
Sugars 3.19g 2%
Protein 2.45g 4%

Languages

Leave a review or comment