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Rainy Day in Semora with Sunny Friends


Okay, so we plan to have a sunny, fine day at the Caswell County Local Foods Council Farmers' Market in Semora. Weather is predictably sulty and the rumble of thunder is heard in the distance. Let's cook! With the abundance of summer squash, what better than a smooth soup that can be served hot or cold, or can be stored in the freezer for later (maybe a cold winter's lunch). Add to that a fresh salad with fruit and nuts (and anything else you favor), and we have a lovely summer repast.

Thank you to my friends in Semora for the invitation.

This recipe is made to be individualized. Play with the ingredients and see what your family prefers.

Squash Soup

2 large, sweet onions chopped

1 medium leek white portion only

2 tablespoons olive oil

6 cloves garlic minced

6 medium summer squash seeded and cubed

4 cups broth chicken or veg

4 sprigs thyme

1/4 teaspoon salt

2 tablespoons lemon juice

1/8 teaspoon hot pepper sauce (opt)

1 tablespoon Parmesan cheese shredded

2 teaspoons lemon peels grated

a splash of half and half or milk

Directions:

1. In large sauce pan, saute onions and leek in oil until tender. Add garlic; cook 1 min. Add squash; saute 5 min.

2. Stir in broth, thyme and salt. Bring to boil. Reduce to simmer for 15-20 min or until squash is tender.

3. Discard thyme sprigs. Cool slightly. Process soup in batches until smooth. Return to pan.

4. Stir in lemon juice and optional hot pepper sauce; heat thoroughly.

5. Sprinkle each serving with cheese and lemon peel. Or give it a splash of half and half.

6. May be served cold. May be frozen (minus the dairy).


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