{"id":1043,"date":"2001-09-09T00:00:00","date_gmt":"2001-09-09T00:00:00","guid":{"rendered":"https:\/\/1millionbestdownloads.com\/food-americas-healthiest-spas-a-summer-soup-for-under-100-calories\/"},"modified":"2001-09-09T00:00:00","modified_gmt":"2001-09-09T00:00:00","slug":"food-americas-healthiest-spas-a-summer-soup-for-under-100-calories","status":"publish","type":"post","link":"https:\/\/1millionbestdownloads.com\/food-americas-healthiest-spas-a-summer-soup-for-under-100-calories\/","title":{"rendered":"America's Healthiest Spas: A Summer Soup for Under 100 Calories"},"content":{"rendered":"
From Health magazine<\/a> Makes: 12 servings<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> 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.<\/p>\n 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.<\/p>\n
Bring all the (healthy) indulgence of a spa home with this recipe for Fresh Corn and Yellow Summer Squash Soup from America's Healthiest Spas<\/a> winner Cal-a-Vie<\/a>.<\/p>\n
4 large ears corn
8 small yellow crookneck summer squash
2 tablespoons minced shallot
1 tablespoon minced garlic
1 tablespoon olive oil
1-2 cup sake
4 cups chicken or vegetable stock
1 teaspoon hot red pepper sauce
Juice of 1-2 lemons
1 tablespoon chopped fresh tarragon
3 tablespoons chopped fresh parsley or cilantro<\/p>\n
1. Cut kernels from the ears, discarding cobs. Halve squash lengthwise and grill until tender; cut into small pieces.<\/p>\n