Summer-Squash Soup with Parsley Mint Pistou |
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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 8 |
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It's hard to believe there's no cream in this soup, it's so velvety. A swirl of minty pistou, added at the last minute, provides complexity. Ingredients:
3/4 stick (6 tablespoons) unsalted butter, cut into pieces |
1 medium onion, halved lengthwise and thinly sliced crosswise |
1/2 teaspoon salt |
2 lb yellow summer squash, halved and thinly sliced |
2 carrots, thinly sliced |
1 yellow-fleshed potato (1/2 lb), peeled, halved |
4 cups chicken stock or reduced-sodium chicken broth |
3/4 cup loosely packed fresh mint leaves |
1/2 cup loosely packed fresh flat-leaf parsley sprigs |
1 large scallion, chopped (1/2 cup) |
1/4 cup extra-virgin olive oil |
2 tablespoons water |
1/4 teaspoon salt |
Directions:
1. Make soup: Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
2. Working in batches, purée; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
3. Make pistou while vegetables simmer: Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
4. Swirl 1 tablespoon pistou into each bowl of soup.
5. Cooks' notes: Soup (without pistou) can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving, thinning with additional water if desired. Pistou keeps, its surface covered with plastic wrap, chilled, 3 days. Bring to room temperature before using.
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