Spring has arrived fully on our Moravian lands. Recently, I discovered a nice selection of fresh vegetables on the farmer’s market. A big, bright yellow summer squash (zucchini type) attract my attention. I had to have them. Lately, I was craving for a good home-made soup and I couldn’t find any moment to enjoy one.
As I arrived home, I gave them a try, once in crispy chips served together with steak and Bearnaise sauce, and once with this simply, comfort everyday soup. The sweetness of the squash combined with the flagrant flavor of the fresh herbs and the tender texture of the home-made noodles, makes a refreshing choice from this affordable soup.
[stextbox id=”custom”]Squash Soup with Noodles
1 small yellow squash
2 medium carrots
1 medium onion
2 small celery roots
2 small parsnips
2l chicken stock
sea salt and freshly ground pepper
2 tablespoons butter
1 teaspoon olive oil
1 bouquet garni (lovage, parsley, thyme, rosemary, basil, chive)
1. Wash all vegetables. Cut them in small pieces and then using a food processor mince them.
2. Preheat the olive oil in a big saucepan over medium heat. Add in the butter and melt it. Add the minced vegetables and sauté them for 2-3 minutes.
3. Pour over, the chicken stock, don’t forget to add also the bouquet garni and let it simmer for 20 minutes. After 10 minutes, from the moment when you added the stock, take out the bouquet garni.
4. Simmer the soup until vegetables are tender. Season with salt and pepper. Add in the noodles, cook for 1-3 minutes more and then take off the heat. Serve warm with a generous amount of herbs.[/stextbox]