Recipe of the Week - Fresh Summer Squash Soup with Pistou

One of my favorite authors is Jan Karon.  She wrote a series of books called the Mitford Series with an Episcopalian priest named Father Tim as the main character.  The stories are set in a beautiful small town somewhere in the Blue Ridge Mountains intertwined with many colorful characters.  They are so eloquently written that you will be drawn into the drama and comedy of the townspeople.  You will experience a wide range of emotions in every book you read.

Homemade Relish I Canned

One of my favorite things about her books are the recipes.  Yes, food plays a very big part in the stories.  How can it not when there are wonderful folksy people and a church involved?   Some of the recipes I have copied and put into my cookbook scrapbook.  These include buttermilk biscuits, cole- slaw, pimiento cheese and many more.

 To experience these delicious recipes I suggest you march down to your local public library and start reading these fabulous stories.  There are nine Mitford stories.  Once you read the first one, you will be hooked.

This weeks recipe I created to use up some summer squash I bought at the farmer's market.  I made a large pot of it and froze the extra in jars.  This way I can enjoy some wonderful summer flavor on a cold blistery winter day and curl up with one of Jan Karon's delightful stories.

Fresh Summer Squash Soup

Ingredients:

4-6 yellow squash or zucchini  (I used both)
Onion powder, garlic powder, salt and pepper to taste
Vegetable broth or water
Vegan pepper jack cheese or any cheese of your choice, shredded. You can use
parmesan, pepper jack or cheddar cheese.

Cut up the squash and put in a soup pot.  Cover with water or broth.  Add seasonings. 
Bring to a boil and cook until tender. 
Once it is done puree the soup in a food processor.  I used an immersion blender.
Blend until smooth.  Taste for any additional seasonings and add your cheese while it
is still hot.

This makes a nice creamy delicious soup.

Pistou

Pistou is a french pesto.  It is served with soups and fish dishes.

Ingredients:

2 cups of packed fresh basil leaves
1/3 cup of olive oil
Optional:  You can add 1/4 cup of freshly grated parmesan cheese.
You may need to add more olive oil if the pistou is too stiff.

Blend in a food processor until it forms a paste.

Serve this separately and add a dollop to the bowl of soup.

Enjoy.


Have a wonderful weekend.

Cucumber Plants

"Man shall not live by bread alone,

but by every word that

proceeds from the mouth of God."

Matthew 4:4