Wednesday, July 20, 2011
Chilled Yellow Squash Soup with Fresh Dill
Warm-weather seasonal yellow crookneck squash shows off its star power in this delightful chilled soup. Makes 6 cups.
I am not a big fan of summer squash. But the idea of a cold soup with only three main ingredients and almost no cooking was too tempting. It turned out to be so easy and so delicious, I can't wait to make it again.
2 large leeks, white and pale green parts only
2 lbs yellow crookneck squash or golden zucchini
2 tbsp olive oil
1 quart vegetable broth (more if you need it)
1 tsp sea salt
1 tsp white pepper (more if you like)
2 tbsp fresh dill, finely chopped (plus a bit more for garnish)
1/2 cup plain yogurt or sour cream
1 tsp lemon zest
1. Cut the leeks in half lengthwise, submerge in cold water to rinse out any grit. Chop coarsely and rinse again in a colander under running water. Shake out moisture before cooking.
2. Peel and coarsely chop the squash.
3. Heat the olive oil on medium until it sizzles.
4. Saute' the leeks, stirring often, until they turn light tan and soften. Add the squash and broth. Add seasoning and dill.
5. Bring to a boil. Reduce heat to simmer and cook until the vegetables are tender. (I simmered this for about an hour but started with more liquid and less squash so wanted to reduce it. I'd do it exactly this way again.)
6. Let cool until you can handle it. Puree' with immersion blender or in batches in a food processor. Add more broth if needed.
7. Transfer to a covered storage container and refrigerate until chilled, at least three hours, preferably overnight.
8. Before serving, combine lemon zest, pinch of salt and yogurt (or sour cream.)
9. Serve each bowl of soup with a dollop of this mixture. Garnish with a little more dill.
~From LA Times Food, adapted from a recipe by Teresa Fanucchi in A Place at the Table