Soupe d'ete

One of my favorite things about blogging is discovering new blogs with recipes I never would have dreamed of. If you're very observant, you might have noticed that I've added a new blog to my blogroll, Farmgirl Fare, written by Susan, who lives on a farm in Missouri. Needless to say, many of her recipes are based around fresh produce that she grows herself on her farm. One recipe that really caught my eye was this beautiful Soup. She made it to use up all her extra summer produce. Since I, unfortunately, do not have that problem living in the city, I used the recipe as an excuse to check out what looked most atrractive at the Greenmarket. I also swirled a dollop of my Pesto into the soup to brighten it up.

I stayed as close to Susan's recipe as I could, but, needless to say, I did make a few small changes. So here is my version:

Soupe d'ete

2 tablespoons Olive Oil
2 Yellow Onions, roughly chopped
4 Red Peppers, roughly chopped
2 Zucchini, roughly chopped
2 Yellow Crookneck Squash, roughly chopped
6 cups Chicken Stock
1/8 teaspoon Kosher Salt and Pepper, or to taste

Heat Olive Oil in a large pot. Add Onions, Peppers, Zucchini and Squash. Cook for about 10 minutes, mixing the vegetables around so they cook evenly and are covered with Oil. Add Chicken Stock and boil. Reduce heat and simmer, with lid cracked, until vegetables can be cut with a wooden spoon, about 15 minutes. Add Salt and Pepper. Using an immersion blender, puree soup. Serve plain or with Pesto swirled in.


Food and Cooking and Recipe and Soup and Summer and Meat