Farmer’s Market Recipe From The English Tea Room: Creamy Summer Vegetable Soup

Farmer’s Market Recipe From The English Tea Room: Creamy Summer Vegetable Soup

Summer Squash from GROW.farm
Summer Squash from GROW.farm

Ingredients:

4 lg. yellow squash

1 lg. acorn squash

1 lg. red bell pepper

1 med. yellow onion

2 stalks celery

1 lg. head broccoli

The English Tea Room & Eatery2 cups field peas (soaked overnight, drained)

2 lg. carrots

2 qts. heavy cream

2 tbs. garlic

1/2 tsp salt

1 tsp white pepper

1 tsp oregano

1 bay leaf

1 tbs butter

Directions:

Saute onion, bell pepper and celery in the butter until soft. Add heavy cream and bring to a simmer. Add water and all other ingredients, cook until squash is soft. Enjoy with a savory scone!

by Quincy Bostic, Head Chef at The English Tea Room & Eatery

www.englishtearoom.com