Guest guest Posted June 17, 2009 Report Share Posted June 17, 2009 This is from the " 101 Cookbooks " newsletter, which is one of the few I highly recommend. It's from Heidi Swanson, who used to be the recipe editor of Vegetarian Times, and it's won a wbolYou don't get this lady's mailings all that often, but when you do, they're nearly always terrific, and the archives are fantastic, and searchable in several ways. (Oh, and it's ad- and spam-free. And while site does have a small store, you have to go there on purpose. ) This is a simple soup I made the other night with the summer squash left over from /the gratin/ we talked about last week. Nothing fancy, just a pureed summer squash soup with a buttermilk twist. I used a hint of red pepper because, quite honestly, I often prefer it over black pepper. I used a bit of rosemary for depth, some potato for body, garlic, shallots - and aside from the buttermilk, nothing too far beyond the usual suspects. And I have to say, while I heartily enjoyed the soup as a main component of our dinner, I enjoyed the leftovers even more the following day. There was plenty of soup left over, so when Wayne and I decided to throw our cameras in the car and head toward Pt. Reyes for an impromptu photo excursion, I decided to pack a lunch for us... Read more <http://www.101cookbooks.com/archives/buttermilk-summer-squash-soup-recipe.html>\ .... Quote Link to comment Share on other sites More sharing options...
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