Posted on: Wednesday, July 14, 2004
SEVEN OR LESS
Squash soup is served hot or cold
By Sarah Fitschner
Louisville (Ky.) Courier-Journal
Zucchini and yellow squash are both part of a larger summer squash family that also includes crooknecks and pattypans.
Neither zucchini nor yellow squash freezes particularly well, unless it's been cooked (you can freeze a squash casserole or squash soup, for instance). Their water content is so high they become flaccid and collapse when you thaw them.
They can be substituted for each other in recipes. That is, you can make zucchini bread with yellow squash; you can fry zucchini instead of squash.
They are best if picked or purchased when smaller than eight inches, preferably at six inches or smaller.
Here's a soup that's sort of a cross between a gazpacho and a vichysoisse and can be served hot or cold. The potato adds body, and you don't have to peel it unless you want to. Because the soup is blended, the peel is undetectable.
Cans of broth often hold fewer than 16 ounces; just add a little water to make up the difference.
••• CREAMY ITALIAN SQUASH SOUP
1/4 cup olive oil 4 cloves fresh garlic, about 2 teaspoons minced 1 1/2 pounds summer squash, cut into 1-inch (or so) cubes 1 medium potato, cut into 1-inch (or so) cubes
4 cups (or so) reduced-sodium chicken broth, vegetable broth or water 1 teaspoon dried basil, or 2 tablespoons fresh
1 (14.5- or 15-ounce) can crushed tomatoes
Heat the olive oil over medium high heat in the bottom of a wide, deep pot such as a dutch oven. When the oil is hot, add the garlic and cook until it is barely golden — maybe a minute. Add squash, and increase heat to high. Cook 10 minutes, stirring occasionally, until squash is quite soft and may be browning in places. If the garlic is sticking and looks as if it might burn, turn the heat down a little. The garlic might get quite brown — that's fine.
Add potato, broth or water, basil (if using dried), salt and pepper. Add tomatoes, then fill the tomato can with water and add it to the pan. Bring the mixture to a boil, then lower heat to simmer, cooking about 20 minutes in all, or until the potatoes are tender. Blend in batches in a blender until smooth. If using fresh basil, cut it into ribbons and stir it into soup just before serving. Serve hot or cold. If hot, you may want to top it with grated parmesan cheese; if cold, snip fresh basil or chives on the top. Serve with hot corn bread or rolls. Serves four.
• Per serving: 251 calories, 14 grams fat, 8 grams protein, 26 grams carbohydrate, 5 grams fiber, 1,250 mg sodium.
