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Just using up some fridge remainders – nothing but staples.

Very ordinary soup but tasty and light.  


2 tablespoons butter
1 onion, chopped
2 cloves of garlic, finely minced
2-3 stalks celery, chopped
4 carrots chopped
1 squash – peeled, seeded, and cubed after baking or roasting for 45 minutes until softened
1 (32 fluid ounce) chicken stock
freshly ground black pepper 
1/4 c plain yogourt 
2-3 T chopped dill


Melt the butter in a large pot, and cook the onion and celery on low heat in a covered large pot for about 5 minutes.  Add the garlic and carrot, cooking covered until softened.  Pour in enough of the chicken stock to cover vegetables. Season with pepper. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.  Add the squash, cut into chunks, in the last 5 minutes.

Transfer the soup to a blender, or use a hand held blender in the pot after the soup cools a bit, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Tastes perfect left at a thick consistency as it is light and creamy.  Garnish with a dollup of plain yogourt and some chopped dill.

I know it was good because my husband requested seconds.  Proof positive.


Being kid-less, with everyone far flung, this blog makes me feel like I’m feeding my family from afar. Who knows, maybe they’ll even try a recipe or two.  




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