Picture at left was taken almost 2 years ago, at about a 2lb. bodyweight difference. I definitely have more muscle now....and a bigger butt...in a good way, lol!
Posted on Food and Thought 06/24/08
"The Taste of Summer"
Now that I make chicken stock by the buckets in my pressure cooker, I'm able to make all kinds of vegetable soups that are high in nutrition, super low in calories, and few, very few, i
Posted ngredients...oh yes, and fresh, fresh, fresh!
I'm sure I'll be sick of zucchini by the middle of summer, but the light green pattypan squash that I brought home from Waynes garden was the best of the 4 squash soups I experimented with. I purposely used only one type of squash for each soup, hoping to taste flavor differences. The differences were noticeable when tasted side by side, but so slight otherwise that in the future I'll throw them all in the same pot. The picture above, from L to R, is yellow, green pattypan, and zucchini squash soup.
The other veggies are the ones I picked up from the farmers market on Sunday. Leeks and fennel for Marks quiche, fresh corn for some corn chowder and to add to the squash soup, broccoli and radishes for salads, carrots for more soup, onions, and celery to have on stock....you can never have too many onions, because if you have nothing else in the house, you still have...well...onions! Remember, onions are a vegetable too!
I bought 8lbs. of squash from Wayne, (all of the squash in the picture above!),and although I'm tempted to go and buy some more today, I've got plenty of food in the fridge and freezer, including ready made squash soup. I get my CSA box tomorrow night, and Mark and I are going to Minnesota on Thursday for the Level 2 Cert and will be gone for a few days, so I don't need anything.
Saute onion in oil or butter (1-2 tbl.) until translucent 5-10 min, added crushed garlic in the last minute of cooking. Add squash, cut into large chunks and barely cover with stock, bring to a boil, turn down heat and simmer (slightly covered) until soft, 15-20 min.. Puree in soup pot, using an immersion blender, or when cool enough to handle, puree in blender. Season with S&P.
I have so much soup that I haven't had a salad in days! I'm still in love with the cauliflower soup, I made more carrot, and I've been adding all sorts of stuff to my squash soup, including roasted corn, greens (of course) and chicken. Somehow I think jalapenos will eventually end up in the squash soup too!
Soup is good.
Life is good, my life is good,