Summer Squash Soup Recipe
For a good Portland themed recipe, try Chef Tippel's Summer Squash Soup. It's one of the best soup's I've ever tasted!
Summer Squash Soup with Skamania Garden Pistou
6T unsalted butter, cut into pieces
1 medium white onion, small diced
3\4 tsp kosher salt
2 lbs yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
1 Yukon gold potato (1\2lb), peeled, halved, large diced
4 cups chicken stock
3\4 cup loosely packed fresh mint leaves
1\2 loosely packed fresh flat – leaf parsley
1 large scallion, chopped
1\4 cup extra virgin olive oil
2 tbsp water
1\4 tsp salt
Melt butter in 6 quart wide heavy pot over moderate heat, then cook onion with salt, stirring until softened, about 8 minutes. Add squash carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 25 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
Working in batches, puree soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puree to cleaned pot and thin with water if desired: simmer 3minutes. Season with salt.
Make pistou while vegetables simmer:
Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated. Swirl 1 tbsp pistou into each bowl of soup.