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PEI Potato and Squash Soup | PEI Potatoes teamed with squash makes a delicious soup. For variety, use zucchini
in the summer when plentiful and butternut in the fall and winter.
Makes 6 servings. |
| | Ingredients | | 2 tbsp | olive oil | 25ml | | 1 cup | finely chopped onion | 250ml | | 3 cups | diced, peeled PEI Potatoes | 750ml | | 3 cups | diced zucchini or peeled and butternut squash | 750ml | | 5 cups | chicken stock | 1.25 L | | 1/4 cup | sliced green onion | 50ml | | to taste | salt & pepper | to taste |
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| In large saucepan, heat oil; add onions and cook until softened. Stir in potatoes and
squash. Add chicken stock, bring to a boil. Reduce heat and simmer 20-30 minutes or until vegetables
are tender. Stir in green onions and season to taste.
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