Tuesday, August 25, 2009

pretty summer soup



Back when I lived in California, I never felt the seasons come and go and I barely noticed when items like nectarines or summer squash arrived or disappeared from the shelves. Almost everything was available all the time. But in Zurich, I'm in a constant panic, buying much more produce that our small family can possibly consume, worried that some item will suddenly disappear, not to be dreamt of for months.

To help us consume the mountains of produce crowding me out of my kitchen, I've been trying lots of new veggie recipes. Soup might seem silly choice for summer. But I like it because I can cook it quickly in the cool morning, spend all day at the lake, then come home to an "instant" meal that tastes even better than when I made it fresh. My husband made it extra special with his fancy toothpick skills. It seemed a bit much for a meal that would be eaten on a shared TV tray at 10pm while we watched Entourage. But that's summer.



Curried Yellow Squash Soup with Cilantro-Lime

from A Year in a Vegetarian Kitchen by Jack Bishop

You may be tempted, as I was, to skip the cilantro-lime puree. The soup is yummy without it. But the puree makes the flavors pop and it's so darn pretty. Just do it.

1. In a large sauce pan over medium-high heat, heat until shimmering:
          2 TB olive oil

2. Add and cook until golden brown, about 8-10 minutes:
          1.5 pounds yellow squash, chopped
          1 medium onion, chopped

3. Add and cook until fragrant, about 1 minute:
          1 TB gingerroot, minced
          3 medium garlic cloves, minced
          2 tsp curry powder

4. Add and bring to boil:
          6 cups broth
          1 medium russet potato (about 8 oz), peeled and diced
          1/2 tsp salt, or to taste

5. Reduce heat to medium low and simmer until the potato is very tender, about 25 minutes.

6. Puree the soup in batches in blender until very smooth. Adjust the seasonings. You can serve it warm or chilled (refrigerate for several hours before serving). The original recipe suggest chilled, but I prefer it warm.

7. When you are ready to serve the soup (warm or cold), puree in blender until smooth:
          3 TB olive oil
          1/2 cup packed fresh cilantro leaves
          1 TB fresh lime juice
          salt to taste (I like mine rather salty)

8. Ladle the soup in small bowls. Drizzle some cilantro puree over each bowl and serve.

The soup can be refrigerated for several days.

4 comments:

Jack said...

I love it when a fellow Californian comes to Switzerland and gets hooked on fresh seasonal food! Well done!

Tanya said...

Jack - you've certainly been a big help to this new attitude about food. Thanks!

Alice said...

OK YUM! I love cilantro and limes...together is even more of a treat. I'll have to try this recipe. I also love putting curry on my sauteed zucchini so this sounds so great also. When I make winter squash soups, after cooking and blending I put it in the crock pot on low for several hours and all of the flavors just fuse and intensify. Thanks for posting

MamaLove said...

Thank you THank you for all these wonderful recipes...the gyros are awesome had some in NYC off of a street vendor YUMMY!

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