HAPPY SOUP
Serves 4.
This recipe is adapted from Gourmet magazine.
• 3/4 to 1 lb. yellow summer squash
• 2 ears corn
• 1 medium yellow onion
• 2 fresh serrano peppers
• 2 cloves garlic
HAPPY SOUP
September 24, 2008 at 5:08PM
• 1 tbsp. olive oil
• 1/4 tsp. ground cumin
• 1/4 tsp. saffron
• 21/2 c. chicken broth
Directions
Cut squash crosswise into 1/2-inch slices. Shuck corn and cut kernels from the cob into a bowl. Break the cobs in half. Chop onion and peppers. Mince garlic.
In a 5-quart pot, combine all of the ingredients except the broth and cook over moderate heat, stirring constantly, for 3 minutes. Add the broth. Simmer until squash is tender, about 15 minutes.
Discard cobs. Purée the mixture until smooth in a blender or food processor. Transfer it to another bowl. Season with salt and pepper.
Nutrition information per serving:
Calories140Fat5 gSodium645 mg
Carbohydrates20 gSaturated fat1 gCalcium31 mg
Protein6 gCholesterol0 mgDietary fiber4 g
Diabetic exchanges per serving: 1 1/2bread/starch, 1 fat.
YELLOW SQUASH RIBBONS
Serves 6.
This recipe is from Cooking Light magazine.
• 4 medium yellow squash
• 1 tsp. olive oil
• 1 small red onion, sliced thinly vertically
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/4 to1/2 tsp. crushed red pepper
• 1/4 tsp. freshly ground black pepper
• 1/4 c. Parmesan cheese, freshly shaved
Directions
With a vegetable peeler, peel the squash into ribbons lengthwise until you begin to reach the seeds. Discard the core.
Heat the oil in a large skillet. Lightly sauté the onions, garlic and squash until the squash is tender.
Remove from heat. Toss with the salt, pepper and cheese.
Nutrition information per serving:
Calories52Fat2 gSodium177 mg
Carbohydrates6 gSaturated fat1 gCalcium80 mg
Protein3 gCholesterol3 mgDietary fiber2 g
Diabetic exchanges per serving: 1 vegetable, 1/2 fat.
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