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 
minutes. 
  
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...



 

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1 Comments:

OpenID herbaloo 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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