soup Recipes -Soup in two acts - Squash soup, greens and beans soups


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Soup in Two Acts

ACT I: “Before Lunch” - Yellow Squash Soup

1 med Yellow squash, peeled, diced
1 ½ cups zucchini, peeled, seeded, diced
2 bunches scallions, tops removed, sliced
1 cup grape or cherry tomatoes, halved
2 quarts chicken broth
1 ½ pints whole milk, more or less, depending on volume of your solids.
2 Tablespoons Maple syrup
5 slices peeled Cucumber (1/2" thick)
2 teaspoons Salt
½ teaspoon Black pepper

ACT II: “After Lunch” - Greens ‘n Beans Soup

The reserved chicken broth, plus 1 pint
2 bunches mustard greens , shredded
1 bunch arugula, torn into bite-sized pieces
1 cup chopped scallions
1 1/2 cups chopped red bell pepper
2 cups soy beans, cooked to crisp-tender
hot pepper sauce (at table, to taste)
Salt and freshly–ground black pepper, to taste

Method

Act I

Pour the broth into a deep soup pot. Place the squash, zucchini, scallions, and syrup in the broth. Add the cucumber and tomatoes. Simmer for 40 minutes, or until the squash is tender.

Using a large sieve and a large bowl, drain the solid ingredients, reserving the liquid. Return the solids to the soup pot and, using an immersion blender (or potato masher) mash the solids until they form a thick, creamy paste (or use a blender).

Blend in the milk to achieve desired consistency and season with salt & pepper. Stir over low heat for 5 to 10 minutes, until heated through.

Serve immediately, with a good crusty bread.

Makes 2 large servings

Act Two

In a fresh pot, heat the reserved broth.

Add the scallions and bell pepper and simmer for 10 minutes. Add the greens, arugula, and soy beans and simmer for 10-15 minutes more.

Season to taste with the salt and pepper, and simmer for 5 more minutes. Remove from heat and allow to cool.

Jar the soup and store in refrigerator for tomorrow’s lunch, or tonight’s dinner !

Serve with the hot pepper sauce.

Serves 4 as a soup course

Contributor: Junior Trimmer

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