summer squash soup
I find it funny now — what with my obvious fascination with stirring up — that a couple years ago I didn’t care for them at all. Everything about the taste of vegetables boiled in flavored water until their structures compromised made my stomach turn and to this day, even the liveliest minestrone invokes a bad memory of flavor-sapped herbs and formless noodles. Even those that came close to passing muster were so laden with salt, I’d find myself aching for a glass of water after a bowl of something that was supposed to be soothing.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 1 medium onion, halved lengthwise and thinly sliced crosswise
- 1/2 teaspoon salt
- 2 lb yellow summer squash, halved and thinly sliced
- 2 carrots, thinly sliced
- 1 yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced
- 4 cups chicken stock or reduced-sodium chicken broth
- **
- 3/4 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed fresh flat-leaf parsley sprigs
- 1 large scallion, chopped (1/2 cup)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
- 1/4 teaspoon salt