Here is a really fine summer soup from Foster’s Market in Chapel Hill, North Carolina.
Foster’s is a remarkable place down here, so go to the link to read all about it. It’s one-of-a-kind, and well worth repeat visits!
- 4 Tbl. (1/2 stick) butter
- 2 Tbl. olive oil
- 1 onion, diced
- 3 celery stalks, chopped
- 2 garlic cloves, chopped
- 4 c. chicken broth
- 6 med. summer squash, trimmed & sliced
- sea salt & pepper
- 1 c. half & half
- 8 basil leavesHeat the butter & olive oil in large, heavy saucepan or stock pot. Add onion & celery and cook, stirring, about 5 min. Add the garlic and cook for one minute more.
- Heat the butter and olive oil in a large saucepan or stockpot. Add onion and celery and cook, stirring, for about 5 minutes. Add the garlic and stir for another minute.
- Add the broth, squash, salt and pepper. Bring to a low boil, reduce heat, and simmer until squash is tender, about 15 minutes. Remove from heat and let cool (about 30 min.), then add the cream and basil (be SURE to use fresh!).
- Puree in a food processor or blender.
I did find it was hard to get this totally blended and smooth, but then again, I like it with bits of squash showing..and, it is on the liquid side. Maybe add a little more squash, or less cream. But in any case, the taste is superb! You really taste that basil (be SURE to use fresh!) and it’s a perfect hot weather soup.
I just found this video of the photo shoot for Sarah’s newest cookbook. Her husband filmed this as she and her photographer, Peter Frank Edwards, worked on the styling and photos. You can find more related videos here.
Let me know if you try this soup, and what you think, ok?
