Subject: Creamy Summer Squash Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Aug 14 2001 - 07:04:05 EDT
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F O O D F U N N Y
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Here's a classic food funny from reader Ethelu:
While on a car trip, an elderly couple stopped at a roadside
restaurant for lunch. After finishing their meal, the elderly woman
left her glasses on the table, but she didn't miss them until they
were back on the highway. By then, they had to travel quite a
distance before they could find a place to turn around. The elderly
man fussed and complained all the way back to the restaurant. He
called his wife every bad name he could think of.
When they finally arrived at the restaurant, as the woman got out of
the car to retrieve her glasses, the man yelled to her, "While you're
in there, you might as well get my hat, too."
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T O D A Y ' S R E C I P E
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My mother found this recipe in a newspaper and deemed it a "keeper"
after she tried it. It gets its creaminess from rice, a technique
that can be applied to other soups. The cheese rind adds subtle
flavor, and zucchini (courgettes) can be used in place of the yellow
squash.
Creamy Summer Squash Soup
2 Tbs (30 ml) olive oil
2 - 3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 bay (laurel) leaf
1 1/2 lbs (675 g) yellow crook-neck squash, cut
into 1-inch (3 cm) pieces
1/2 cup (125 ml) long-grain rice
2 - 3 oz (60 - 90 g) Parmesan rinds
4 cups (1 L) chicken broth or water
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste
For the garnish (optional):
1/4 cup (60 ml) whole fresh oregano leaves
1 1/2 cup (375 ml) cherry or grape tomatoes, halved
2 Tbs (30 ml) olive oil
Heat the oil in a large pot over moderate heat and saute the garlic,
onion, and bay leaf until the onion is tender but not brown, about 5
minutes. Add the squash, rice, Parmesan rinds, and chicken broth and
bring to a boil. Simmer covered for 30 minutes. Remove the bay leaf
and cheese rinds and puree in an electric food processor or blender.
Add the lemon juice, season with salt and pepper, and pour into
individual serving bowls. Toss the garnish ingredients together and
add a generous portion to each bowl if desired. Serves 4 to 6.
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