Friday, July 16, 2010
More Summer Soup
Can't believe I haven't posted since the weekend! Where did this week go?? After catching up on my blog reading I decided to try this recipe from the blog 101 Cookbooks for Buttermilk Squash Soup. It truly wasn't difficult to make at all. The reward for the easy labor is a wonderfully refreshing soup. I didn't make the cumin butter that she includes in the recipe, but I did garnish it with lots of chopped chives. The side was a spring mix with raw veggies, bacon and chunks of blue cheese.
Here's the recipe
Buttermilk Squash Soup Recipe
Recipe By :101 Cookbooks
1 teaspoon cumin seeds
1/4 cup unsalted butter
fine grain sea salt
3 tablespoons unsalted butter
2 medium yellow onions -- chopped
2 cloves garlic cloves1 pound / 16 oz / 450 g potatoes
1 pound potatoes -- cut into 1/4 inch cubes
2 1/2 pounds yellow summer squash -- cut into 1/2 inch slices
4 cups vegetable stock
1 cup buttermilk
1 bunch chives -- chopped
In a skillet, over medium heat, toast the cumin seeds until they are fragrant. Just a minute or two. Use a mortar and pestle to pound the seeds into a fine powder. Alternately, you can use an electric spice grinder. Set aside. In the same skillet, melt the butter and cook until it's brown and gives off a deliciously nutty aroma. Remove from heat, stir the cumin into the butter along with a generous couple pinches of salt, then set aside in a warm place. You want the butter to stay liquid until you're ready to use it.
To make the soup, heat the butter in your largest pot or stockpot over medium-high heat. Add the onions, garlic, and a bit of salt. Saute for a few minutes, or until the onions start to get translucent. Stir in the potatoes and squash and cook for another 7-10 minutes, or until the squash starts to soften up. Stir in 3 1/2 cups of the stock (most of it) - the stock should just barely cover the vegetables. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, roughly another 25 minutes. Remove the soup from heat, puree completely with a hand blender, then stir in the buttermilk. If you need to thin the soup out with a bit more stock, you can do so. Taste and add more salt if needed. Serve each bowl topped with plenty of the cumin butter, and a sprinkling of chives.
Enjoy! The second night we enjoyed it with Ratatouille/Bufalo Mozzarella Panini's! A great summer soup and sandwich combo!