Summer Squash Soup
The Monday soup night tradition continues with this delicious dish that is a very old recipe! We love making this dish. The recipe came from my great grandmother who was from Italy, and it is such a simple, refreshing, and light soup!
While we call this soup a Summer Squash Soup, it is perfect for any time of year. It is light and fresh in the summer months, and in the winter it is cozy and warming! We like to add brown rice to this dish to make it hearty, but it is absolutely delicious without the rice as well! Keep up with our Monday Soups on Instagram!
a. Ingredients:
6 medium squashes; sliced in ¼ inch thick rounds
1/3 cup of extra virgin olive oil
1/3 cup of grated parmesan + ¼ cup
5 sprigs of parsley
1 medium yellow onion; chopped
2 eggs
2 quarts of chicken stock
Salt and pepper to taste
b. Directions:
Place all ingredients in a large stock pot except the 2 eggs and the ¼ cup of parmesan; bring to a boil over high heat
Reduce heat to low then cover and let simmer for 30-40 minutes
Beat the eggs and the ¼ cup of parmesan together
Remove the parsley sprigs from the soup; drizzle with the egg and cheese mixture stirring constantly until the eggs have cooked
Taste and adjust seasonings; if the soup seems too thick add additional stock
