Late Summer Soup
Here in New Hampshire, fall comes early in the form of cool September nights. That means soup season starts gloriously here-with late-summer vegetables still available and the requisite chill in the air to make warm soup just the perfect food. When a late-summer night has you closing a window to keep the chill out, try this delicious, gluten-free, late-summer soup.
Heat olive oil in large heavy bottomed soup pot, over medium heat. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. SautÃ© until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Then add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes.
Let the soup cool a bit and purÃ©e with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve.