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Categories:
zucchini yellow onion garlic bay leaves salt chicken fresh spinach chies cilantro pepper quarters milk nutmeg sour cream
Viewed: 95 - Published at: 6 years agoIngredients
- 4 large zucchini or summer squash or 2 chayotes
- 2 T unsalted butter
- 1 small yellow onion, diced
- 4 large garlic cloves, roughly chopped
- 4 bay leaves
- 1 1/2 t salt, plus more to taste
- 3 1/2 c low sodium chicken or vegetable broth
- 4 oz fresh spinach, stemmed, roughly chopped
- 1-2 poblano chies, roasted, peeled, and seeded
- 6 sprigs cilantro, stems and leaves, chopped
- 1/2 to 1 small jalapeno pepper, stem and seeds
- removed, cut into quarters (optional)
- 1 c whole milk
- 1/4 t grated nutmeg
- 1/4 c sour cream
Method
- Trim blossom ends of squash and cut into 1-inch pieces.
- Melt butter in a 3-4 quart pot over medium-high heat. Add onion, garlic, bay leaves and salt. Cook, stirring, 1 minute, then add the squash. Cook 5 more minutes, stirring occassionally. Add the broth, increase heat to high, bring to a boil. Reduce heat to a simmer and cook until the squash is very sort, 8 to 10 minutes. Add the spinach, poblano chiles, cilantro, and jalapeno, and cook 8 minutes.
- Transfer the mixture to a blender and puree until smooth. Return the soup to the pt ad reduce heat to low. Add the ilk and nutmeg and check seasonings; add more salt if needed. Cook 10 more minutes, to let the flavors combine. Stir in the sour cream just before serving. Serve hot.
