Summer Fare


Eating Well



One of my favorite parts of blogging is sharing my passion for good food.  Dishes made from scratch, well maybe a few exceptions, using fresh, seasonal produce…locally grown.  As any of my regular followers know, I rarely follow a recipe.  I may take a glance at one to get inspiration but that’s about it.  When you have cooked for as many years as I have you innately know a thing or two about what flavors blend to create a delicious meal.

I love yellow crookneck squash.  It isn’t available all year so I make use of it as often as possible while it’s in season.  We have several local farm stands and farmer’s markets that we take advantage of year round.  Since Louisiana is warm most of the year our growing season is longer than other parts of the country.  I am still in search of a direct connection with a local farmer.  You can be sure that when I find one I’ll be posting about them….singing their praises and using their produce exclusively.  I might even be found in their fields helping tend the plants as they grow.  I feel strongly about eating healthfully, especially since I realize how important to practice daily “self care”.

So I took at look at the pile of yellow squash on my kitchen counter and thought how easy it would be to make a yummy summer soup.  I’m pretty sure this would be delicious warm or slightly chilled.  The recipe called for one ear of fresh squash, which I did not have on hand so I substituted a cup or so of Trader Joe’s delicious fire roasted corn from their vast frozen section.  I make a trip “across the pond” to Metairie and shop weekly and may be one of the most vocal supporters of TJ’s opening on the North Shore.

Without further ado….here’s the recipe:

4 large yellow crookneck squash, cubed

2 shallots, peeled and chopped

1 tablespoon extra virgin olive oil

1 teaspoon pink salt

1/2 teaspoon ground white pepper

1 box organic vegetable broth

1 teaspoon fresh thyme leaves

1 tablespoon fresh flat leaf parsley, chopped

1 1/2 cups frozen fire roasted corn or one ear of fresh corn, kernels cut off

1/2 cup heavy cream

1/2 cup crumbled goat cheese

Saute the squash and shallots in olive oil until just tender, about 7 minutes.  Add the salt, white pepper, broth, thyme and parsley.  Turn the heat to low, cover and simmer for a half hour.  Remove the cover and puree the mixture with a hand held blender or food processor.  Add the corn and heavy cream and heat through for five minutes or so.  Ladle the soup into bowls and crumble goat cheese and extra chopped parsley on top of each serving.

This recipe makes enough soup for 4-6 servings.  If you are serving it chilled you might consider a dollop of creme fraiche in place of the goat cheese.  A simple butter lettuce salad with fresh, sliced tomatoes and french vinaigrette dressing completes this delicious meal!


3 Responses

  1. Harold Michael Harvey Says:

    Sounds so easy even I should be able to make this delicious dish.

  2. Bonnie Del rosal Says:

    Sounds yummy Melissa! I love to eat seasonal foods as well and will try this. Thanks!

  3. Sally Says:

    This sounds great! Can’t wait to try it. As always, your recipes are spot on, Melissa!

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