Friday, September 28, 2012

Last day in Yachats and Essence of the Garden Soup

My heart is heavy as we pack up the last of our belongings preparing for the long drive back to Phoenix.  Maybe heavy is too strong a word, bittersweet might be a bit more appropriate. Worked on the garden most of the day yesterday and finished off with this delicious soup from the proceeds.

Essence of the garden soup


Whatever you have use:

Olive oil
Onions of all shapes and sizes: Cut them long and thin
2 clove of garlic
Quick pour of white wine
2 medium potatoes
5 to 6 cups of water
Green beans
2 tomatoes
6 small yellow squash
2 zucchini
1 cup of white beans
yellow squash

To prepare:

Heat up a heavy pot on medium heat, saute onions for about 5 to 10 minutes, then add garlic. Saute 1 minute then add  white wine. Add potatoes. Then 5 to 6 cups of water. Cook about 10 minutes then add green beans. cook another 10 minutes then add yellow squash, zucchini and white beans. Cook until done, I prefer my vegetables cooked lightly. Enjoy!

Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

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