Creamy Summer Squash Soup

Got Giant Zucchini? Here's a Solution!

Every spring I get over eager and plant way more than I need of most everything--including summer squash. It's always so exciting when the first little squashes peek out from under their floral caps. They are firm crisp and delicious. But before long they become giants that torment and threaten to take over the garden if not harvested regularly. Out in the rural area I live in people put up signs begging passersby's to take their squash--FREE!

I generally grow an Italian trumpet squash which is lighter in color than zucchini and has a denser texture...plus it is very cool looking. When mom was visiting this year she would not let me toss the overgrown trumpets into the compost for the worms to devour. She is not one to waste food. So I gave her the task of creating a soup that I could freeze for winter enjoyment. The result was luscious so she wrote down the basics, and after she returned home I made another batch to fill in some of the details. Again it turned out well and is quite easy to make though if your squashes are quite large you'll need a very big soup pot! By the way, you don't need to wait for the squash to be overgrown to make this--it will be good with any size squash. Just don't use the squash if it has gone so far as to have a hardened shell because at that point it is just short of being a winter squash.

Creamy Summer Squash Soup

2 large onions, coarsely chopped
1 Tbsp each butter and olive oil
8 cloves garlic
5 lbs coarsely cut up summer squash (any one type or a mix)
1/2 cup chopped parsley
1 -2 Tbsp chopped basil, marjoram, or oregano
1/2 Tbsp chopped thyme
1 quart chicken stock (or enough to just cover the vegetables)
Juice and peel of 1/2 medium lemon
Salt and pepper to taste.
Heavy cream or half and half (optional but good)

Sauté the onions in butter and oil until browned then add the garlic and cook a few more minutes. Add all the remaining ingredients except cream and cook until squash is very soft--1/2 to 1 hour. Puree the mixture in batches in a blender or food processor then season to taste with salt and pepper. At this point you can cool and freeze batches. It can be eaten as is or made richer by adding some cream/half and half (start with a little and add as you like) when you reheat it. If you do add cream you may need to re-season it. It is good served with a sprinkling of parmesan and some croutons.

Farfalle with Smoked Salmon

Peg's son Gabe is an avid fisherman and has perfected the art of smoking salmon. I was lucky enough to get a fresh piece of one of his catches and used it for this dish a few days ago. You can add more or less of the salmon, mushrooms, cream or whatever based on your taste. I would put butter on the pasta first to keep the cream from being absorbed and disappearing.

1 lb. bow tie pasta

¼ c. finely chopped green onions
1 c. white or crimini mushrooms, sliced
4 oz. smoked salmon shredded
¾ c. heavy cream
2 tablespoons cognac or brandy
¼ c. grated parmesan or romano or a mixture
1 tablespoon unsalted butter
salt and fresh black pepper

In a large saute pan or skillet, sweat the onions until translucent. Boil the pasta in salted water to al dente, drain (add about 2 T butter) and set aside in the pan you cooked it in. Add the mushrooms to the onions and saute until soft and just beginning to brown at the edges. Add the cream and cook over medium heat til it starts to bubble. Add the pasta and toss. Add the salmon and the cognac cook for about 2 minutes and Add the butter (optional) and cheese (not optional). Toss again, then serve after grinding some pepper on top.