Friday, July 09, 2010

Squash Soup with Parsley Mint Pesto, etc

One of our fellow CSAers, Charles Goodnight, sent out a perfect recipe for what we've
been getting that I thought I'd share with you:  Potato-Swiss Chard Curry.  And, the other
recipe I found on Epicurious, which I wouldn't have even considered in yesterday's heat, but
in todays perfect weather, at least in Michigan where I write from, it sounds tasty:  
Squash Soup with Parsley Mint Pesto
Potato-Swiss Chard Curry
1 lb red skin potatoes cut into 1inch chunks
olive oil
1 tsp sugar
1-2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1 onion sliced white and green part
1 clove garlic or 2 garlic scapes diced
1 bunch (4c) swiss chard
2 tomatoes (or 1 14.5 oz can) peeled and diced, retain liquid
Boil potatoes for 4-6 minutes until just barely cooked, drain.
Heat oil in large skillet, add potatoes, spices, onion and garlic, cook 
for 2-3 minutes.
Add Swiss Chard and Tomatoes, reduce heat to low, cover and simmer 4-6 
This could be dressed up with more curry spices (maybe some turmuric for 
a yellow color), but frankly its a great dish as is.

Squash soup with Parsley Mint Pesto:For squash soup
  • 3/4 stick (6 tablespoons) unsalted butter, cut into pieces (can use a lot less)
  • 1 medium onion, halved lengthwise and thinly sliced crosswise (try the scallions, diced, otherwise)
  • 1/2 teaspoon salt
  • 2 lb yellow summer squash, halved and thinly sliced
  • 2 carrots, thinly sliced
  • 1 yellow-fleshed potato (1/2 lb), peeled, halved,
  • 4 cups chicken stock or reduced-sodium chicken broth

for pistou
  • 3/4 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley sprigs
  • 1 large scallion, chopped (1/2 cup)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons water
  • 1/4 teaspoon salt

Make soup:
Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
Working in batches, pur&eacutee; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.

Make pistou while vegetables simmer:
Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
Swirl 1 tablespoon pistou into each bowl of soup. 

And, lastly, had an enjoyable visit to the farm...




Anonymous Anonymous said...

That little boy cheered out "snapdragons!" when Josh told them what flowers we had for members to cut. so cute!

6:47 PM, July 12, 2010  

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