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Summer Squash-Basil Soup
serves 4 to 6
(Adapted from Gourmet magazine, July issue.)
1 1/2 lb summer squash
3/4 cup chopped onion
3 garlic cloves, chopped
1/4 cup olive oil
4 cups stock or water, divided
1/3 cup packed basil leaves
Julienne the skin (only) from half of the squash with a slicer (if some of the squash is dark green zucchini, use that skin as it will be pretty!) Toss it with 1/2 tsp salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop the remaining squash.
Cook the onion and garlic in oil in a heavy saucepan, about 5 minutes. Add the chopped zucchini and 1 tsp salt and cook, stirring occasionally, 5 minutes. Add 3 cups of the stock or water and simmer, partially covered, until tender, about 15 minutes. Puree the soup with the basil in 2 batches in a blender.
Bring the remaining cup of stock or water to a boil and blanch the julienned zucchini for just 1 minute. Drain in a sieve and set over a bowl so that you can use the liquid to thin the soup if necessary.
Season the soup with salt and pepper. Serve in shallow bowls with the julienned zucchini mounded on top.
Collards and Mashed Potatoes
1 lb Collards
1 lb Potatoes
Butter or margarine
Cook the collards and potatoes in separate pans with water. Drain both. Mash the potatoes, chop the collards finely and mix with the mashed potatoes. Put in a baking dish in a 400 degree F oven, dot with butter or margarine and bake until browned.
Spinach, Leek, and Fennel Soup
Ingredients |
- 4 T olive oil
- 1 whole large leek, cleaned and thinly sliced
- ½ large bulb of fennel, chopped
- 1 zucchini, chopped
- 5 cloves garlic
- ½ t fennel seeds (optional)
- 6 c vegetable stock
- 2 farm-fresh eggs
- salt
- pepper
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Directions |
Heat olive oil over medium-low heat, stir in the dark green part of the leeks, and sauté for 5 minutes. Add the rest of the leeks along with the fennel, zucchini, and garlic, cover, and let cook, stirring occasionally, for 15-20 minutes, until soft.
Add fennel seeds, stock and eggs, increase heat to medium, and cook another 10-15 minutes.
Let the soup cool a bit, then put vegetables in the blender along with a cup or two of the liquid and process until smooth. Return to the saucepan with the rest of the liquid and stir well. Season with salt and pepper and heat until just about to boil. Serve hot. |
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This recipe, called Soupe au Fenouil in French, was adapted from The Vegetarian Bistro: 250 authentic French regional recipes, by Marlena Spieler. |
Gingerly Gingered Carrot, Leek and Fennel Soup
Ingredients:
***Vegetables***
2 tablespoons olive oil
1 1/2 pound carrots, chopped
1 pound leeks, white portion only, sliced lengthwise and well-rinsed
1 bulb fennel, chopped
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
1/2 teaspoon brown sugar
***Soup***
1 teaspoon fresh minced ginger
7 cups chicken stock, preferably homemade
1 tablespoon balsamic vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon coarse salt
1/2 teaspoon white pepper
1/2 teaspoon brown sugar
4 tablespoons butter
Fennel fronds, for garnish
Very fine extra-virgin olive oil, for garnish
Directions:
Preheat oven to 425 degrees.
Prepare a shallow roasting pan by lining with aluminum foil and spraying with cooking spray.
For the vegetables: In a large bowl, combine olive oil with carrots, leeks and fennel. Season with salt, pepper, and brown sugar. Toss to coat. Arrange in a single layer on roasting pan and cook for 20 minutes, until leeks and fennel are wilted, slightly browned and carrots are fork-tender.
For the soup: Heat a medium stock pot over medium-high heat. Add roasted vegetables (and any liquid in the bottom of the pan), ginger and stock. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes, until vegetables are very soft.
Remove from heat and allow to cool slightly.
Puree soup, in batches if necessary, and return to stock pot. Bring to a boil over medium heat. Reduce to a simmer and add balsamic vinegar, lemon juice, salt, white pepper, brown sugar, and butter. Simmer ten minutes more, and check seasonings.
Serve in individual bowls, garnishing each with a fennel frond and a drizzle of fine olive oil, if desired.
This recipe from CDKitchen for Gingerly Gingered Carrot, Leek And Fennel Soup serves/makes 6
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