A couple of months ago I couldn't stop making bread, but my new fixation is soup. It's light, healthy, and really satisfying at the end of a long day. I happened to see a recipe for squash soup on 101 Cookbooks and was drawn to the beauty of the soup in the photo. Other than reducing the amount of garlic and red pepper, I followed the recipe word for word and was absolutely delighted with the results.
Once again, I have to comment on my photo, specifically the difference between the soup photographed by Heather Swanson and my version. That's because, once again, I employed my trusty food mill to puree the cooked squash, potatoes, and seasonings. Heather used a blender to arrive at her beautiful bright green, silky-smooth-looking soup. While some might call mine homely, I prefer rustic. And anyway, the taste is pure heaven so who cares. The flavor of rosemary with the zucchini and potatoes is a perfect blend, and the feta on top adds an interesting touch.
This is an easy soup to make, so if you are a fan of squash or maybe have an excess supply in your garden (green or yellow works fine), I urge you to try this recipe. I have a feeling tomorrow's leftovers are going to be even better.
Sorry, I don't feel like retyping the recipe, but please click here for it and you can see the gorgeous photo!
Now I'm going to get back to making cakes for my husband's office. Yesterday he told me that he wanted to do something special for his team on Friday and was planning to buy some treats. I piped up and said Let me do it! Now it's late Thursday night. I've made two cakes, a tart dough is waiting in the fridge, I've done countless dishes, and everyone is in bed except me. What did I get myself into? Truth be told, I love every second of it (except the dishes!). Baking is relaxing to me, and it makes me happy to create something sweet to share with others.
In my next post, I'll discuss the joys and challenges of making a lemon syrup loaf, noir et blanc gateaux roule, and free form strawberry tart.