Summer Garden Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When Margaret Mallory was a newspaper food editor, winemakers she dined with often shared their recipes. She has added her own touches to this favorite. It's good hot or cold, and works as a starter or for lunch. Ingredients:
1 tablespoon olive oil or butter |
1 red onion (6 oz.), thinly sliced |
2 carrots (1/2 lb. total), peeled and thinly sliced |
1 clove garlic, pressed or minced |
1/4 cup dry white wine |
4 cups fat-skimmed chicken or vegetable broth |
1/2 cup dry vermouth |
6 cups (1 3/4 lb.) chopped zucchini, crookneck, or pattypan squash (use 1 or several kinds) |
salt and pepper |
Directions:
1. In a 3- to 4-quart pan over medium-high heat, stir oil, onion, carrots, and garlic until onion is limp, 5 to 7 minutes. Stir in white wine and bring to a boil. Pour mixture into a large bowl.
2. To pan, add broth and vermouth. Place over high heat, cover, and bring to a boil. Add squash. Cover and simmer over low heat until squash is tender when pierced, 10 to 12 minutes.
3. A portion at a time, whirl squash mixture in a blender until smooth. As purèed, add to onion mixture.
4. To serve hot, return soup to pan and stir over high heat until hot, 2 to 3 minutes. To serve cool, chill quickly by nesting pan in ice water; stir frequently until cold, 20 to 25 minutes. If making ahead, cover and chill up to 1 day. Add salt and pepper to taste.
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