At our local, open-air, farmer’s market I found spinach and yellow squash. I could have made spinach and brown rice or pasta with squash.
But what can be more enticing than the fragrance of bubbling warm soup?
It’s time for a bowl of Cream of Squash Soup.
|Crema di Zucca con Spinaci|
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1 1/2 lb. yellow squash
1 lb. fresh spinach
3 fresh ripe tomatoes
1 cup celery
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Wash and trim all vegetables. Cut into pieces the squash, the onion, the carrot, the celery and tomatoes. Place all vegetables in a low but large pot together with olive oil, two cups of water and salt and pepper. Cook for 25 minutes. Puree in food processor or food mill and keep warm. Briefly wilt spinach in salted, boiling water. Garnish cream of squash soup with wilted spinach.