Summer Squash Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 Cups reduced sodium chicken broth | |
| 1/2 teaspoon pepper | |
| 2 tablespoons olive oil | |
| 2 tablespoons all purpose flour | |
| 3 Tablespoons parsley flakes | |
| ¼ cup celery | Washed, trimmed and diced |
| 1 ½ cup green zucchini squash | Washed, trimmed and sliced in half. And slice into fourths. |
| 1 ½ cup yellow summer squash | Washed, trimmed and sliced in half. Remove seeds. And slice into fourths. |
| ¼ cup onion | Peeled, washed, and diced |
| 2 small potatoes | Peeled, washed, and diced |
| ¼ cup parmesan cheese. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle bring, heat oil to medium high heat. Add celery and onions. Cook until tender. Sprinkle with flour and stir to coat. | |
| 2 | Add broth, parsley and potatoes. Bring to a boil and simmer 10 minute. Add green and yellow summer squash. Cook until tender. | |
| 3 | Serve hot topped with parmesan cheese. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
