Farmer’s Market Recipe From The English Tea Room: Creamy Summer Vegetable Soup
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
2 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
