SUMMER SQUASH AND LEMON THYME SOUP
This soup is best made one day in advance or at least several hours before serving in order to let flavors meld.
4-5 medium sized summer squash
1 medium yellow onion, chopped
1 large shallot, chopped
5 tablespoons butter
8-10 sprigs lemon thyme (or other variety)
juice and rind of 1/2 large lemon
1 teaspoon curry powder
4-5 cups chicken stock
salt, pepper
1/2 cup light cream or milk (optional)
Trim ends from squash and slice.
In a large pot, melt butter and add onion, shallot and saute for about 2-3 minutes until softened.
Blend in curry powder and add squash slices. Turn to coat with seasoned butter.
Pour the lemon juice and stock over the vegetables and sprinkle with lemon rind and thyme leaves.
Season with salt and pepper; stir.
Cover the pot and simmer gently until vegetables are very tender.
Puree the soup in food processor or blender. Pulse for a coarser textured soup. Correct seasoning and add milk or cream if desired.
The soup may be served hot or cold garnished with a slice of lemon and a sprig of lemon thyme.
We garnished it with nasturtium flowers and found that the guests liked them so much, they were munching on the flowers in the center piece as well!
A delicious variation of this soup is to use zucchini, add a little more curry powder and substitute fresh basil for the thyme. This one is great cold, but can also be served hot.
4-5 medium sized summer squash
1 medium yellow onion, chopped
1 large shallot, chopped
5 tablespoons butter
8-10 sprigs lemon thyme (or other variety)
juice and rind of 1/2 large lemon
1 teaspoon curry powder
4-5 cups chicken stock
salt, pepper
1/2 cup light cream or milk (optional)
Trim ends from squash and slice.
In a large pot, melt butter and add onion, shallot and saute for about 2-3 minutes until softened.
Blend in curry powder and add squash slices. Turn to coat with seasoned butter.
Pour the lemon juice and stock over the vegetables and sprinkle with lemon rind and thyme leaves.
Season with salt and pepper; stir.
Cover the pot and simmer gently until vegetables are very tender.
Puree the soup in food processor or blender. Pulse for a coarser textured soup. Correct seasoning and add milk or cream if desired.
The soup may be served hot or cold garnished with a slice of lemon and a sprig of lemon thyme.
We garnished it with nasturtium flowers and found that the guests liked them so much, they were munching on the flowers in the center piece as well!
A delicious variation of this soup is to use zucchini, add a little more curry powder and substitute fresh basil for the thyme. This one is great cold, but can also be served hot.
BAKED TOMATOES WITH HERBS AND PINE NUTS
This recipe is great for tomato season. Right now the tomatoes in Florida are ripe and relatively inexpensive, so go to it! Add some shrimp and serve these on top of pasta or rice for a beautiful, colorful entree.
3 whole, large, ripe tomatoes
1/4 cup pine nuts
!/2 cup fresh parsley, chopped
!/2 cup fresh basil, chopped
2 large cloves garlic, finely minced, or, my favorite, crushed in garlic press
3 tablespoons olive oil
4 tablespoons butter
Cut the tomatoes in half and with a small spoon, remove the seed pockets. Drain them upside down on paper towels.
In the meantime, saute the pine nuts in a little olive oil until golden and reserve.
In the same skillet, saute the garlic and herbs with the remaining oil and butter. Add salt and pepper to taste.
Place tomato halves on a baking sheet. Spoon herb mixture into cavities and over top. Dot with pine nuts. Bake at 350 for 5- 10 minutes until just heated through and tomatoes start to soften.
For this dish, you want the tomatoes whole but soft. Cook longer and you can crush them with the herbs and make a delicious sauce, but the "whole" presentation is more attractive.
For variation try using chopped spinach in place of herbs (you may need a little more), dot with chopped toasted almonds and season with a dash of balsamic vinegar.
3 whole, large, ripe tomatoes
1/4 cup pine nuts
!/2 cup fresh parsley, chopped
!/2 cup fresh basil, chopped
2 large cloves garlic, finely minced, or, my favorite, crushed in garlic press
3 tablespoons olive oil
4 tablespoons butter
Cut the tomatoes in half and with a small spoon, remove the seed pockets. Drain them upside down on paper towels.
In the meantime, saute the pine nuts in a little olive oil until golden and reserve.
In the same skillet, saute the garlic and herbs with the remaining oil and butter. Add salt and pepper to taste.
Place tomato halves on a baking sheet. Spoon herb mixture into cavities and over top. Dot with pine nuts. Bake at 350 for 5- 10 minutes until just heated through and tomatoes start to soften.
For this dish, you want the tomatoes whole but soft. Cook longer and you can crush them with the herbs and make a delicious sauce, but the "whole" presentation is more attractive.
For variation try using chopped spinach in place of herbs (you may need a little more), dot with chopped toasted almonds and season with a dash of balsamic vinegar.
