Squash Soup


Squash Soup
This is a light and refreshing soup, my Mother used to cook it soup in August time, when summer squash was in season. The soup can be made using zucchini or yellow squash.
Prepared and Photographed by:
Recipe Source: Family recipe
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon of olive oil
  • ½ cup of onions, chopped
  • ⅓ cup of carrots, grated
  • ½ cup of risotto rice
  • 1 lb of fresh squash, largely chopped
  • 2 egg yolks
  • juice of one lemon
  • salt and pepper to taste
  • 2 tablespoons of finely chopped dill
  1. In a large pot or saucepan, on medium heat, add the olive oil, onions and carrots, sauté for 2-3 minutes until the vegetables are soft
  2. Add 2-3 liters of water, add the rice and boil for 20 minutes
  3. Since the squash will cook very quickly we add the squash when the rice is almost done, and boil for 15 more minutes afterwards
  4. Add the souring agent: lemon juice, add salt and pepper to your taste
  5. In a small bowl, beat the egg yolks and gradually combine with hot soup by adding one tablespoon of hot soup at the time , pour the mixture into the soup stirring continually
  6. Sprinkle with finely chopped dill. Enjoy!

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