Potato-Squash-Bean Soup

Name: Potato-Squash-Bean Soup (Briža)
Yield: Serves 8 to 10
Cuisine: Slovenian
Ingredients: 1 celery stalk, coarsely chopped; 5 cups/1200 ml whole milk; 3 cups/700 ml sour cream; ½ onion, peeled and cut into 4 pieces; 1 small carrot, coarsely chopped; 1 bay leaf; 2¼ pounds/1 kg waxy medium potatoes, peeled; Salt; 10 ounces/300 g fresh cranberry beans (the weight is measured after they are removed from their pods so buy at least double this weight); 5 medium acorn squash, halved and seeds and fibers discarded

Briža

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

La Terra Fortunata

By Fred Plotkin

Published 2001

About

This soup is of Slovenian origin and is found in the Natisone Valleys in the province of Udine. This recipe is from Teresa Covaceuszach who, with her husband Franco Simoncig, owns the Trattoria Sale e Pepe in Stregna, just a stones throw from the Slovenian border. This is a popular soup in the summer.

Ingredients

5 medium acorn squash, halved and seeds and fibers discarded
Salt
2¼ pounds/1 kg

Europe
Italy
Slovenia
Udine
Stregna
Mediterranean
Soup
Summer
Gluten-free
Vegetarian
Friuli-Venezia Giulia

Method

Grate the squash pulp into a large bowl, using the coarse holes of a box grater. Sprinkle generously with salt, cover, and set aside for 2 hours.

Meanwhile, cook the potatoes in a large pot of boiling salted water until you can penetrate one easily with a fork. Drain and chop the potatoes into bite-size pieces. Cover and keep warm.

Combine the beans in a pot with the carrot, bay