This delicious summer soup recipe is wonderful served at brunch or with a big salad for dinner or lunch. Can be served warm or cold, which is excellent for the hot days of summer! Yields 4 servings
4 medium onions, chopped
2 tablespoons butter (vegan? Sub olive oil)
2 cups sliced yellow or green summer squash
4 cups chicken stock (vegan? Sub vegetable stock)
1 cup milk (can sub almond milk; use a little less)
Salt and Pepper to taste
Chives, chopped as garnish
Sauté the onions in the butter (or olive oil if substituting) until translucent.
Remove onions and set aside.
Sauté the squash until soft.
Add 1 cup chicken (or vegetable broth if substituting) and pour mixture along with the onions into a blender in batches.
Blend until smooth and return to the sauce pan.
Add remaining broth, salt and pepper and the preferred milk to the sauce pan. Heat through.
Chill the soup in your refrigerator if serving cold.
Serve cold or hot garnished with the chopped chives.
This recipe is rather old, and was passed to me from my Aunt Inge Neupert who lived in Nurnberg, Germany. It can also be found in the Town Hill Cookbook, if you happen to be lucky enough to have a copy or know someone who does.
LEMONY BEET SALAD WITH HEARTY GREENS
This is an easy, delightful way to serve super healthy, sweet beets to even those who swear they don’t like beats. The sweet of the beet and the citrus pair beautifully!
3 lbs baby beets, with greens (about 2 bunches)
2-4 cups Swiss Chard
¼ cup light olive oil or extra-virgin olive oil
1 ½ Tbs Fresh squeezed Lemon Juice
½ tsp fine Lemon zest, plus more for garnish
Preheat oven to 375 F. Cuts greens off (save these) and trim root end of beets. Scrub well. Put these in a small roasting pan with ½ cup water, and cover with aluminum foil. Bake for 45 minutes, until the beets are tender. Remove and allow them to cool. When cool enough peel the beets and slice them crosswise.
While the beets are cooking, in a sauce pan, bring some salted water to boil. Go through the beet greens and pick the nicest and youngest of them. Trim off any thick ribs. Do the same for the chard. Tear into large pieces. Place about 4 cups of this mix into the boiling water until bright green, about 2 minutes. Remove them to a colander or towel and allow the greens to cool and dry somewhat.
Mix the olive oil, lemon juice and ½ tsp lemon zest in a bowl. Toss the sliced beets in this and divide among 4 plates. Then toss greens in the remaining mix and divide this among the 4 plates as well. Sprinkle some of the remaining zest on each serving as garnish. Serve and enjoy!
GRILLED ROND DE NICE ZUCCHINI HALF MOONS
These yummy half-moon shape slices of heaven are a perfect side for grilled chicken, fish or pork. Rond de Nice zucchini have a slightly nuttier flavor than traditional zucchini, not to mention the beautiful speckled skin! Serves 4
1 large or 2 medium Rond de Nice zucchini
¼ cup olive oil (preferable with a light flavor, such as ‘light’ or ‘extra light’)
1 T Kosher salt
Preheat your grill to medium-high.
Wash the zucchini.
Cut the zucchini in half, and scoop out the seeds. Slice the zucchini into ½ to 1 inch slices, which resemble half-moons.
Place these in a large mixing bowl then pour the olive oil over them and toss. Sprinkle the Kosher salt, to taste, and continue to toss.
Place “half-moons” on grill on their flat side, cove and grill for 4-5 minutes. Flip the zucchini and grill covered for another 4-5 minutes or until the zucchini is tender but not mushy.
Remove to a platter or plate and allow cooling for a minute or two, then serve.
Note,these are also and awesome addition to roasted veggie quesadillas or in roast vegetable paninis.