Meatless Monday - Summer Squash Soup

I am one of the fortunate ones. I only planted one each of Crooked Neck Squash and Zucchini. I have only slightly more than I can use and haven't resorted to dastardly ditch and dash tactics on my neighbors. Yet.  But I have to stay on top of it, checking them for size everyday, and harvesting them before they resemble a weapon of mass gustation.

I've made winter squash soup many times, but not summer squash soup. How will it turn out?  It was great, and I used the squash, shallots, carrots and fresh herbs from the garden.

An immersion blender purees this soup nicely, but you could use a standard blender as well. Be careful when blending hot liquids!

Summer Squash Soup

Ingredients:
4-6 cups rough diced  summer squash - crooked neck, zucchini, whatever you have on hand.
2 small shallots chopped
2 small carrots (or 1 large) chopped
1 small hot chili (optional)
1-2 tbs olive oil
4 cups or more of vegetable stock (enough to barely cover the squash in the pot)
1 tbs basil chopped
1 tsp oregano chopped
Salt & pepper to taste
Sour cream (optional)

Directions:
Prep all the vegetables.

Put a soup pot over medium high heat. Add olive oil.

Add shallots, carrots (and chili)  to oil, cook stirring often for about 3 minutes, until shallots are translucent but not browned. Add a generous pinch of salt.

Add squash and continue to cook about 5 minutes.

Add enough vegetable broth to just cover the  squash.  Bring to a boil, then reduce heat and simmer for about 1/2 hour or until the carrots are very tender.

Remove from heat, add basil and oregano.

Using the immersion blender, blend the squash/broth mixture until smooth. If using a regular blender work in batches, moving blended soup to another pot.

Check and adjust seasonings. It took a bit of salt.

Serve with crusty bread, a dollop of sour cream (or plain yogurt), garnish with basil leaves.

This was quite delicious! I'm pretty sure it would be good chilled as well. It is surprisingly thick without the use of any extra starches. Next time I think a little lemon zest, and a squeeze of lemon will be added. My second (!) bowl I added a dash of vinegar, and it was a wise addition.

Give this a try!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener
email: thegastronomicgardener at gmail dot com

Porky Split Pea soup

 A quick dinner on a weeknight. Savory bacon and Canadian bacon make this a filling soup.

Ingredients:
1 lb dried split peas
3 oz bacon ends (or 3-4 slices of thick cut bacon)
Carrots
Celery
1/2 medium onion

6 oz ham (I used Canadian bacon, if you have a ham bone, by all mean use it!)
6- 8 cups hot water

Slice the vegetables - a mandolin makes short work of them. Chop the bacon ends.

Chop the canadian bacon or the ham.

Start the bacon.

When the bacon has rendered fat, add the vegetables.

Add the peas, the water and the Canadian bacon (or ham).

Bring to a boil, reduce heat and simmer for about 45 minutes or until peas are tender.

Do you have an immersion blender? Now is the time to use it. Or a blender. If you use a blender, blend soup a little at a time.

A little stir of plain yogurt, a splash of vinegar. Dinner is served.

Until next time, Eat Well and Keep Digging!




The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt

http://www.facebook.com/TheGastronomicGardener

Freezer Soup

We're busy on this beautiful day and needed a quick lunch. When in doubt I often turn to freezer soup.

This is not a glamorous soup, but it is a great way to practice a little frugality while serving something satisfying.

I believe it is closer to the origin of soup than lobster bisque (no matter how delicious that is!) will ever be. It starts with discipline, just freeze and save the edible scraps from your leftovers. Vegetables, pasta, rice are all perfect. Also small amounts of meat, cooked sausage or ground beef can go into the bucket. I store mine in a quart plastic container in the freezer. When it is full, I make soup. You may add any small amounts of vegetables or green that might be in the fridge, or really whatever you want!

Ingredients

1 qt chicken, beef or vegetable stock

1 small onion diced
1 clove garlic minced
1 tbs oil
Frozen “Bucket of leftovers”
Anything else you might have on hand, today I had a half a bag of baby spinach.
Salt and pepper to taste

Directions
Add oil to a soup pot over medium heat
Add onions and cook until softened, stirring often – about 10 minutes
Add garlic and cook stirring often 3 minutes
Increase heat to medium high
Add Stock and Leftovers
Bring to a boil, reduce heat and simmer for 10 minutes

Taste test and season with salt and pepper.

Enjoy!

Until Next Time, Eat Well & Keep Digging!


The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener