Summer Squash Soup With Salsa Verde

[Guest guest]

* Exported from MasterCook *

 

Summer Squash Soup With Salsa Verde

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 214

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Vce:Soups From Scratch

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil or butter

1 1/4 pounds zucchini squash

OR crookneck or pattypan squash

1 large onion -- chopped

1 bunch scallions

including half of the greens -- chopped

2 tablespoons raw white rice

1/2 cup chopped parsley

6 cups Basic Vegetable Stock

(see separate recipe)

OR water

Salt and freshly milled pepper

Lemon juice

1/3 cup Salsa Verde

(see separate recipe)

 

SERVES 4 TO 6

 

Summer squashes are unassertive, but you can encourage their strengths

either by stewing them with seasonings or sautéing them over high heat

until they brown a bit. Although a good basic stock provides depth, you

can get away with water if your seasonings and garnishes are bright and

fresh. Here's a good place to improvise with such finishing touches such

as sorrel Purée, as well as Pesto, Salsa Verde, Cilantro Salsa, herb

butters and herb salts (see separate recipes). Although I've emphasized

particular varieties, summer squashes are basically interchangeable.

 

Heat the oil in a soup pot and add the vegetables, rice, and parsley. Stir

to coat with the oil, then add 1/2 cup stock, cover, and stew for 10

minutes over medium heat. (Or heat the oil, add the squash and onion, and

saute over high heat until the squash begins to color, then add the

scallions, rice, and parsley.) Add the remaining stock and 1 1/2 teaspoons

salt and bring to a boil. Lower the heat and simmer, partially covered,

for 25 minutes. Let cool briefly, then purée. Taste for salt, season with

pepper, and add lemon juice to taste. Finish the soup by swirling in the

salsa verde or pesto.

 

VARIATIONS:

 

Zucchini-Cilantro Soup: A soup for cilantro lovers. Replace the parsley

with 1 cup cilantro leaves. Purée the soup and finish with a squeeze of

lime and a spoonful of sour cream.

 

Summer Squash Soup with Vegetable Garnishes: In a small skillet, briefly

sauté 1/2 cup finely diced zucchini, the kernels from 1 ear of corn, and 4

thinly sliced scallions, including an inch of the greens, in 1 teaspoon

butter or olive oil. Garnish the soup with the vegetables and finely

chopped herbs.

 

Curried Crookneck Soup: Curry is especially good with crookneck squash. If

you have time, make the Stock for Curried Dishes (see separate

recipe). Sauté the onion and squash in butter or vegetable oil over

medium-high heat until they've begun to color, about 10 minutes, then add 1

tablespoon curry powder and proceed as described. Thin the soup if desired

with coconut, rice, or almond milk and garnish with cilantro leaves and

diced jalapeno.

 

 

- - - - - - - - - - - - - - - - - -