• Ingredients: 35
  • Serves: 2

Yellow squash and bell pepper soup with chopped onion, unsalted butter, large yellow bell pepper, thinly sliced, yellow summer squash, sliced thin crosswise, minced garlic, low-salt chicken broth, chopped fresh coriander.

Ingredients

Sauce

Fish

  • 2 large carrots, cut into 2-inch-long matchstick-size strips
  • 6 to 8 oz. fresh shiitake mushrooms, stemmed, caps thinly sliced
  • 6 green onions, cut into 2-inch-long matchstick-size strips

For hens:

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes.

    For this step you will need

  2. Step 2 Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes.

    For this step you will need

  3. Step 3 Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan.

    For this step you will need

  4. Step 4 Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.

    For this step you will need

Nutrition information

Calories 174 Carbohydrates 13 g (4%)
Fat 13 g (20%) Protein 5 g (11%)
Saturated Fat 8 g (38%) Sodium 44 mg (2%)
Polyunsaturated Fat 1 g Fiber 3 g (11%)
Monounsaturated Fat 3 g Cholesterol 31 mg (10%)