This is absolutely my favorite time of year for fresh soups! The farmers markets are full to overflowing with the first fruits (and first veggies) of the season, and this naturally gives rise to a lot of experimentation and creative cooking with the newly harvested wonders.
This is a blended light cream soup full of the delicate flavors of yellow summer squash and red bell pepper — oh-so-good-for-you veggies! 2 people can enjoy it alone with some fresh bread, or it makes a pot for 4 as a split lunch with your favorite salad, pizza slice, or half-sandwich!
Makes approx. 2 quarts of soup
2-2/12 c. chopped yellow crookneck squash (1/2″-3/4″ pieces)
1 large red bell pepper, diced
2 oz carrot, grated
1 c washed baby spinach leaves
4 c chicken stock
1 t salt
2 t Penzey’s Adobo seasoning blend
1 T butter
1 c half-and-half (light cream)
3 T masa harina (corn flour) + 1/3 c water blended to a slurry
- Add veggies and stock to a 4 qt soup pot and bring to a boil with the salt and Adobo seasoning. Allow to boil covered on med- low for about 20-25 minutes, until all veggies are tender.
- Use a stick blender to puree the veggies and stock together, then add the butter and half-and-half and bring the pot back up to a slow bubbling simmer.
- Whisk together the masa flour and cold water, then stir it into the soup. Continue to cook on a slow bubble for 5-7 minutes — until the flour is cooked — then taste for seasoning.
This is good as is, or top with a little shredded pepper-jack cheese and a fine dusting of chili powder.
It also makes a great base for a Southwest shrimp bisque (add about 8 oz of peeled and deveined shrimp.)