Wednesday, September 5, 2007
Arugula, Mint and Summer Squash Potage
There comes a point in the summer when you just don't want to see summer squash anymore. But before you get to that point--or maybe when you think you're on the brink of it--try this velvety soup. The mint is a wonderful enhancement to otherwise mild zucchini. Also, part of what can make zucchini and other summer squash unappetizing is their tendency to become mushy and waterlogged when cooked; this soup stops sogginess in its tracks by roasting the zucchini on high heat to concentrate the natural sugars and dry it out a little. What's left is just enough liquid to make a soup--no cream or stock necessary!
You can use any kind of green summer squash here. The other ingredients are also flexible to meet whatever is available; you can substitute spinach or sorrel for the arugula and basil, parsley or other herbs for the mint.
6 summer squash, diced (NOTE: Squash will cook down a lot--we used 3 and were left with about two servings, so this is scaled up a bit)
1 small onion, sliced
4 whole garlic cloves
Salt and pepper to taste
1/4 lb. arugula
6 sprigs fresh mint, stemmed and chopped
In a 9 x 13 baking dish, combine squash, onion, garlic, olive oil, salt and pepper. Roast on 425 for 30-35 minutes, or until squash and onions are starting to brown. Transfer vegetables and any extra oil to a blender, add arugula and mint, and blend until smooth.
Taste for salt and pepper. Serve as is--or with a swirl of yogurt.