St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Salad of Chiogga Beets and Romano Beans | Main | Farro with Kale, Tomatoes and Fresh Mozzarella »

Summer Squash and Fresh Corn Soup

Summer Squash and Fresh Corn Soup
  

It's zucchini and summer squash season...an old joke in Maine is that you have to be sure your car doors are locked in August when you go to pick up the mail or you'll find the car full of zucchini when you get back! And I guess the growing conditions are pretty good this year, since I got a single summer squash in my farm share box last week that was just two ounces shy of two pounds...

My friend Alanna, the Veggievangelist, posted a nice cream of zucchini soup the other day, and it sounded so perfect that I set out to make her recipe (which she said was adapted from Julia Child's The Way to Cook) but of course I can't help going my own way once I'm in the kitchen, even if the map is from Julia by way of Alanna.

The presence of a couple of leftover ears of fresh Maine corn influenced me, of course, and the incredibly flavorful celery on hand from last week's farm share box also was crying out to be included, as was some tarragon from the herb garden and some of the nice carrots that also came in from the Wolf Pine farmers. Oh - and I tossed in some saffron to juice up the already-beautiful yellow color.

I usually make soups with my left hand while I'm cooking something else for dinner, and often over several nights, so this was no exception. I think the flavor gets better if the ingredients have some time to get to know each other. In any case, this was easy and also a big hit around here. I served it with salad from the Wolf Pine Farm box, and the usual casual summer supper accompaniments, white wine and crusty French bread from Standard Bakery.

If you're really swimming in zucchini and summer squash you might be interested a couple of other recipes from the Stephencooks archive -- both of which just scream summer on the farm:

Lobster, Zucchini and Corn Pizza

Zucchini/Rutabaga Cakes with Tomato Marmalade

Summer Squash and Fresh Corn Soup

1-1/2 lb summer squash, ends trimmed
3 C vegetable broth
2 C water
2 C milk
1 C uncooked rice
1 medium onion, chopped
2 T olive oil
2 stalks celery with leaves if available, chopped
6 stalks flat leaf parsley, plus more leaves for garnish
2 carrots, peeled and chopped
2 T fresh tarragon, chopped
2 tsp fresh thyme
1/2 tsp crushed saffron
2 cloves garlic, minced
2 (or more) ears cooked fresh corn
1/2 C sour cream
salt, hot sauce to tastes

Shred the summer squash through the largest holes in a box grater or similar tool. Remove the corn from the cobs. Set both aside.

Sauté the onions in the olive oil for a couple of minutes on medium-high heat, stirring. Add the rice and lower the heat to medium. Cook, stirring, for five or six minutes. Add the water, broth, milk, celery, carrot, parsley stalks, tarragon, saffron and thyme. Add 3/4 of the shredded squash and simmer for 30 - 40 minutes, stirring occasionally.

Refrigerate overnight and then purée (Alanna uses a blender, which gives you a very smooth soup; I used a food processor which, due to the larger capacity, is quicker; do be careful if you decide to do this before the soup has cooled completely).

Warm the soup gently over medium heat, stirring. Add the remaining squash and the garlic and simmer another five minutes or so. Stir in the sour cream and correct the seasoning.

To serve, ladle into flat soup dishes and mound a pile of the corn in the center of the plate. Garnish with parsley if desired.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

I have tarragon, thyme and parsley in the herb garden right now, and any recipe that uses all three definitely is on my to-do list.

Aha! You beat me to it! But I'm glad, because I love how the 'left hand' is guiding the choices ... and the color is glorious!

It's not going to surprise you, is it, that I made corn-squash soup (twice in the last week). Mine had leeks and white onion, sautéed in olive oil and butter, and some yogurt, chicken stock, and white wine.

You used saffron: I went with harissa. And one small sautéed jalapeño.

The harissa did it for me.

I am a fool for creamed soups.

To balance the dusky-tasting soup, I went with some pattypan squash sautéed with a little mint and a teensy bit of lemon zest.

I love your kick-butt blog in the summer. Hope the house plans et al are going great. Send me some lobstah.

: D

i love this recipe - and the overall blog. i just got here for the first time and i look forward to reading up. you've got a nice vibe going here.

Love this soup. I wish I could come for dinner!

soup in summer, too often neglected. yet ingredients couldn't be better

That looks so darned good right now I could eat it for breakfast. Your photo is sensational.

Yum. That soup looks great.

that looks really wonderful - light, delicious, and (almost as important!) easy to make. Of course, anything with saffron catches my eye - what a wonderful taste and wonderful color.

Cheers!

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.