Pony
07-09-2005, 04:40 PM
THANK YOU lisas3575 and Canice for posting the recipe on this thread (http://community.cookinglight.com/showthread.php?threadid=62901&highlight=golden+summer+AND+soup+AND+moosewood) and on this thread (http://community.cookinglight.com/showthread.php?threadid=75860&highlight=golden+summer+AND+soup+AND+moosewood). I didn't want to post on the CL Summer Squash Chowder thread, b/c this soup needs it own thread. This was a big wow for me, DH really liked it as well. This is a perfect summer soup, especially for anyone growing summer squash. Unfortunately, I am not, but I did get to use fresh chives and sage from my garden.
I made a couple changes to use what I had on hand..
I added ~1/2 cup zucchini and replaced 1 cup of the corn for 1 cup edamame. This changed the color a bit, adding hints of green instead of pure gold. DH thought the color looked like an egg yolk, very golden. I loved the sweetness from the carrots, sweet potatoes and corn. This is a great way to get your vege servings. I served it w/ a scrumptious grilled cheese and glass of chardonnay. We will be eating the rest for lunches.
Golden Summer Soup
From Moosewood Daily Special
1-1/2 cups chopped onions
2 T canola oil
1 cup peeled and diced carrots
2-1/2 cups peeled and diced sweet potatoes
6 cups water
4 cups diced yellow summer squash
2 cups fresh or frozen corn kernals
1/2 t turmeric
4 t fresh lemon juice
2 teaspoons salt
1 T chopped fresh sage or 1 t dried Sage
freshly ground black pepper to taste
grated jack cheese or reduced fat sour cream
chopped fresh parsley or snipped fresh chives
In a soup pot, saute the onions in the oil on medium-high heat for 2 minutes. Add the carrots and about 1-3/4 cups of the sweet potatoes, stir well, and cook for 1-2 minutes. Add 3 cups of the water, cover, and bring to a boil; lower the heat and simmer for about 10 minutes, until the potatoes are soft. Puree the mixture in a blender or food processor until smooth and set aside.
Meanwhile, bring the remaining 3 cups of water to a boil. Carefully add the rest of the sweet potatoes and simmer for 5 minutes. Ease in the Summer squash, corn, turmeric, lemon juice and salt, cover, and simmer for 10 minutes. Sitr in the sage and the reserved puree. Add pepper to taste.
Gently reheat, if necessary. Top with grated cheese or a dollop of sour cream and sprinkle with parsley or chives.
I made a couple changes to use what I had on hand..
I added ~1/2 cup zucchini and replaced 1 cup of the corn for 1 cup edamame. This changed the color a bit, adding hints of green instead of pure gold. DH thought the color looked like an egg yolk, very golden. I loved the sweetness from the carrots, sweet potatoes and corn. This is a great way to get your vege servings. I served it w/ a scrumptious grilled cheese and glass of chardonnay. We will be eating the rest for lunches.
Golden Summer Soup
From Moosewood Daily Special
1-1/2 cups chopped onions
2 T canola oil
1 cup peeled and diced carrots
2-1/2 cups peeled and diced sweet potatoes
6 cups water
4 cups diced yellow summer squash
2 cups fresh or frozen corn kernals
1/2 t turmeric
4 t fresh lemon juice
2 teaspoons salt
1 T chopped fresh sage or 1 t dried Sage
freshly ground black pepper to taste
grated jack cheese or reduced fat sour cream
chopped fresh parsley or snipped fresh chives
In a soup pot, saute the onions in the oil on medium-high heat for 2 minutes. Add the carrots and about 1-3/4 cups of the sweet potatoes, stir well, and cook for 1-2 minutes. Add 3 cups of the water, cover, and bring to a boil; lower the heat and simmer for about 10 minutes, until the potatoes are soft. Puree the mixture in a blender or food processor until smooth and set aside.
Meanwhile, bring the remaining 3 cups of water to a boil. Carefully add the rest of the sweet potatoes and simmer for 5 minutes. Ease in the Summer squash, corn, turmeric, lemon juice and salt, cover, and simmer for 10 minutes. Sitr in the sage and the reserved puree. Add pepper to taste.
Gently reheat, if necessary. Top with grated cheese or a dollop of sour cream and sprinkle with parsley or chives.