One Local Summer - Week Three

We have been roasting here in East Tennessee.  It's been over 90 degrees the past few days with high humidity.  Combine that with a kitchen that has no air conditioning (or walls, cabinets and ceiling but that's a story for another day!) and cooking is the last thing you want to do.  We've been grilling out a lot and doubling up recipes so we have lots of leftovers.  Later this week I'll post recipes for roasted green beans and an amazing recipe for a potato, squash and ham frittata.  I thought I didn't like frittatas but luckily, I was wrong.  My favorite recipe this week comes from one of my fail safe cookbooks,A Year in a Vegetarian Kitchen by Jack Bishop.  It was very easy to make and it was delicious hot and cold.  It's also deceptively filling.  The only non-local ingredient was the lime juice and the ginger, which although it wasn't local, was still reasonably close - it's from Alabama.  This soup served with grilled chicken thighs from Laurel Creek Farms was my "official" One Local Summer meal.  We finished it off with a peach cobbler that was completely local except for the flour. We sweetened it with local honey and homemade butter from local cream.  The ice cream was made with local honey and local milk and cream.

Chilled Curried Yellow Squash Soup with Cilantro-Lime Puree

5 tablespoons extra-virgin olive oil
1 1/2 pounds yellow summer squash, chopped (about 5 small squash)
1 medium onion, chopped
1 tablespoon minced ginger root
3 medium cloves garlic, minced
2 teaspoons curry powder
6 cups vegetable broth
1 medium russet potato (about 8 ounces), peeled and diced
Salt
1/2 cup packed fresh cilantro leaves
1 tablespoon fresh lime juice

Heat 2 T oil in a Dutch oven over medium heat until shimmering.  Add the squash and onion and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.  Stir in the ginger, garlic, and curry powder and cook just until fragrant, about one minute.  Add the broth, potato, and salt to taste and bring to a boil.  Reduce heat to medium-low and simmer until the potato is very tender, about 25 minutes.  Cool slightly, purée the soup in batches until very smooth.  Adjust the seasonings.  Transfer to an airtight container and chill thoroughly.  When ready to serve, purée the cilantro, lime juice, and remaining 3 T oil in a blender until smooth.  Salt to taste.  Taste the chilled soup and adjust seasonings as necessary.  Ladle soup into small bowls.  Drizzle some cilantro purée over each bowl and serve.  Serves six to eight.

Comments

[Jeff]

That soup sounds awesome. I am having trouble with these One Local Summer updates. I make the meal then never have time to post in time for publication on Farn To Philly! At least I am making the meals I guess.

[Mangochild]

Oh, that squash soup looks delicious. I really love those flavors and they pair nicely with the curry type spices. Question: How does the liquid come out? I mean, does the squash add a lot more liquid (so you'd play with the veg broth amounts) or does it work out as the soup reduces?

[TNLocavore]

The soup really is amazing. It's been so hot here that this is going on regular rotation. It's filling but not too heavy. We ended up adding as much broth as the recipe suggested but we did taste it a bit as we added the broth.

[Jaden]

Cilantro Lime Puree - I'm soooo making this! I think it would be great over steamed veg.

[TNLocavore]

Thanks Jaden! One of my favorite marinades for veggies is a cilantro vinaigrette in Passionate Vegetarian. I need to post that recipe soon.

[White On Rice Couple]

the flavors in this are amazing! Thank you so much for this. It's the perfect recipe to celebrate summer!

[TNLocavore]

Thanks! We've made this several times this summer - I'm really glad we found the recipe!