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Fresh Corn and Yellow Summer Squash Soup Recipe

Looking for an easy Fresh Corn and Yellow Summer Squash Soup recipe? Learn how to make Fresh Corn and Yellow Summer Squash Soup using healthy ingredients.


Submitted by david1820

Makes 6 servings



http://eating.health.com/2008/06/18/americas-healthiest-spas-a-summer-soup-for-under-100-calories/

Recipe Ingredients for Fresh Corn and Yellow Summer Squash Soup

4 oz of corn
4 oz yellow squash
2 tablespoons minced shallot
1 tablespoon minced garlic
1 tablespoon olive oil
2 oz sake
4 cups chicken or vegetable stock
1 teaspoon hot sauce
1 oz lemon
1 tablespoon tarragon
3 tablespoons cilantro

Recipe Directions for Fresh Corn and Yellow Summer Squash Soup

  1. Instructions:

  2. 1. Cut kernels from the ears, discarding cobs. Halve squash lengthwise and grill until tender; cut into small pieces.

  3. 2. Saute shallot and garlic in the oil in a saucepan. Add sake and cook off the alcohol. Add stock and corn. Bring to low boil and cook 15 minutes or until corn is tender.

  4. 3. Blend corn and stock mixture in blender until smooth; return to saucepan and add squash, hot sauce, lemon juice, and tarragon. Simmer for 15 minutes. Garnish with parsley or cilantro.

Categories

Appetizers

Nutrition Facts
Serving Size 153.9g
Amount Per Serving
Calories
200
Calories from Fat
48
% Daily Value*
Total Fat
5.3g
8%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
72mg
24%
Sodium
86mg
4%
Potassium
314mg
9%
Total Carbohydrates
6.3g
2%
Dietary Fiber
0.9g
4%
Sugars
1.0g
Protein
28.2g
Vitamin A 4% Vitamin C 14%
Calcium 2% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sodium
  • Low in sugar
  • Very high in niacin
  • High in selenium
  •   Bad points
  • High in cholesterol
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