This Hungarian recipe for chilled summer squash soup is creamed and spiked with the ubiquitous Hungarian herb -- dill.
It's a real refresher on hot days and can be made with chicken (my favorite), beef or vegetable stock, making it totally vegetarian, if desired. Here's a larger photo of chilled summer squash soup.
Makes 6 servings of Hungarian Chilled Cream of Summer Squash Soup
It's a real refresher on hot days and can be made with chicken (my favorite), beef or vegetable stock, making it totally vegetarian, if desired. Here's a larger photo of chilled summer squash soup.
Makes 6 servings of Hungarian Chilled Cream of Summer Squash Soup
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 1 medium chopped onion
- 1 chopped celery rib
- 3 peeled and chopped carrots
- 2 ounces (1/2 stick) butter
- 1 1/2 pounds peeled, seeded and chopped yellow crookneck squash or unpeeled, unseeded yellow zucchini
- 1 medium peeled and chopped potato
- 6 cups stock of choice
- 4 tablespoons chopped fresh dill (or to taste)
- 3/4 cup heavy cream (optional)
- Salt and pepper
Preparation:
- In a Dutch oven, saute onion, celery and carrots in butter until onion is translucent. Add squash, potato and stock to pan. Stir, bring to a boil, reduce to a simmer, and cook about 30 minutes or until vegetables are tender.
- Puree the soup in a food processor or blender. Return to the pan, add dill, bring to a boil, reduce heat and simmer 2 minutes. Remove pan from heat.
- Temper the cream with a few ladles of hot soup, mixing well. Add the tempered cream to the hot soup and mix thoroughly. Adjust seasonings. Alternatively, drizzle cold cream on top of soup at service time.
- Cool soup to room temperature in an ice water bath, and refrigerate, covered, several hours. Serve in chilled bowls or mugs.
