Summer Squash Soup with Parsley Pistou

 

For squash soup:
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
1/2 teaspoon salt
3-4 yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
2-3 new potatoes  halved
4 cups chicken or vegetable stock
for pistou:
1 bunch fresh flat-leaf parsley sprigs
2 T chopped dill, optional
½ cup chopped spring onion
1/4 cup extra-virgin olive oil
2 tablespoons water
1/4 teaspoon salt
Make soup:
Melt butter in a 6- to 8-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 20 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 pureé to pot and thin with water if desired; simmer 3 minutes. Season with salt.
To make pistou, pulse parsley, optional dill and spring onion 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 tablespoon pistou into each bowl of soup.
For squash soup:
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
1/2 teaspoon salt
3-4 yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
2-3 new potatoes  halved
4 cups chicken or vegetable stock
for pistou:
1 bunch fresh flat-leaf parsley sprigs
2 T chopped dill, optional
½ cup chopped spring onion
1/4 cup extra-virgin olive oil
2 tablespoons water
1/4 teaspoon salt
Make soup:
Melt butter in a 6- to 8-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 20 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 pureé to pot and thin with water if desired; simmer 3 minutes. Season with salt.
To make pistou, pulse parsley, optional dill and spring onion 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 tablespoon pistou into each bowl of soup.

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