I generally dislike negativism, although admittedly I am not a very optimistic person. I try to hide it well, though, and keep my assessment of everything that
will might go wrong to myself. HOWEVER, the weather lately has pushed me to a dangerous edge, so I shall pout, whine, complain and be generally unpleasant to fellow human beings. We have rain, then thunderstorms, then more rain. When there’s no rain, we have cloudy skies. The temperature rarely reaches 75 F, but when that happens I am expected to be cheerful, walk around smiling. Not happening. Given the bizarre meteorological situation I’m stuck with, I am blogging on soup. Soup. Hot and soothing. In May. I know, pitiful.
YELLOW SQUASH SOUP WITH TARRAGON AND LEMON
(slightly modified from Fer’s site Chucrute com Salsicha)
2 large yellow squash, cut in chunks
1 shallot, minced
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon fresh tarragon leaves, minced
salt and pepper to taste
3 cups chicken or vegetable stock
juice of 1/2 lemon
1/4 cup heavy cream
dash of nutmeg
fresh chives for decoration
Heat the olive oil and butter in a pan, add the shallots and saute until translucent. Add the pieces of squash and cook for 7 to 10 minutes in medium heat. Season lightly with salt and pepper. Add the tarragon, chicken stock, and lemon juice. Mix well, cover the pan and simmer for 10 to 15 minutes. Off the heat, add the heavy cream and nutmeg, transfer the mixture to a blender and process until smooth. Alternatively, you can reserve some of the pieces of squash to add later, for texture.
Serve right away with chives (or fresh tarragon) on top.
to print the recipe, click here
Comments: For those who don’t know, Fer is a Brazilian food blogger who’s been living in the US probably as long or even longer than me. She was also my number one inspiration to start the Bewitching Kitchen, so it feels special to blog about a recipe from her site… Fer shared a post about this soup not too long ago, but my intention was to make it in the fall, when the weather would be more appropriate for it. However, the universe conspired against me. We are at the end of the month of May. I’ve been unable to wear shorts or flip-flops. End of May. I had to bring a jacket from storage on more than one occasion. I wore boots three times this month. So there you have it, Yellow Squash Soup for lunch. At least I can testify that it’s delicious! This soup will be a regular appearance at our kitchen, and in my next time – when October comes – I intend to use coconut milk instead of heavy cream, just because I think it will be awesome that way too. If you are faced with adverse meteorological conditions, make this soup, it is bright yellow like the sun that should be shinning outside.
Note added after publication…. because I have great friends, I share with you a better cartoon sent to me by the one and only Gary… yeap, that summarizes it all much better
ONE YEAR AGO: Grilled Chicken with Tamarind and Coconut Glaze
TWO YEARS AGO: Chicken-Apricot Skewers
THREE YEARS AGO: Asparagus Quiche
FOUR YEARS AGO: Two-stage Pea and Prosciutto Risotto
FIVE YEARS AGO: Mellow Bakers: Corn Bread