April 20, 2006

A Soup from the Garden

Since summer is coming upon us quickly I thought I would share this recipe from Farmgirl. Anyone that has a garden knows one important fact about squash...don't plant too much or else you will really "be in the squash all summer." I am planting about four hills this summer and I'll be able to harvest plenty from those.

Simple Summer Harvest Soup

2 to 3 Tablespoons good olive oil
2 Large yellow or white onions (about 1 pound), chopped
3 or 4 Sweet red peppers, bell or other shaped (about 1 pound), chopped
3 or 4 Yellow summer squash, such as crookneck or lemon (about 1 pound), cut into quartered slices
6 cups (48 ounces) Homemade chicken stock (or high quality store bought)

Optional garnishes:Chopped chives, sour cream, pesto, chopped tomatoes

Heat the olive oil in a large pot over medium heat and add the chopped onions, peppers, and squash. Let cook for about 10 minutes, stirring occasionally, making sure to cover the vegetables with oil.* Add the chicken stock and bring to a boil. Reduce heat and simmer with the lid cracked, stirring occasionally, until the vegetables are very soft, about 15 to 20 minutes. Using a blender or stick blender carefully puree the soup to desired consistency. Salt and pepper to taste, and serve hot or cold, garnished if desired.

*Note: You can skip this step, and your soup will still taste wonderful. Just toss all the ingredients into the pot (without the olive oil), bring to a boil, and follow the rest of the instructions.

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