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Experiment 241: Old Summer Squash
Aug. 29th, 2014 06:20 pmI have just just started testing Experiment 241. I had allowed the yellow summer squash in my garden to get too old to simply stir-fry and eat so I conceived that I would try making a soup out of two of them.
500 g (1 pound-ish) of onions
vegetable oil
1 tablespoon butter
2 over the hill yellow summer squash
2 tablespoons more of butter, oil, or lard
3 cloves of garlic
1 liter (4 cups) vegetable broth
First I started as nearly every soup should start: by frying onions. I cut up the equivalent of about four medium onions into nice strips and put them into my cast iron dutch oven greased and then a tablespoon of butter scattered over them. Then into a 200°C (400°F) oven with the lid on. 20 minutes later I stirred the onion and cracked the lid. Repeated stirring every 20 minutes for another hour until a nice fond was starting to develop. Then onto a medium-medium high burner to finish making it the brown of a beer bottle in sunlight. Removed the onion after deglazing with a little left over mead and yeast left at the bottom of a bottle.
While the onion was still cooking in the oven I peeled off the hard skin and then I cut each fruit in half. A nice sharp spoon (I keep one sharpened for just this sort of thing) made short work of seeding each one and I reserved the seeds later experimentation. Then I chopped the thin bit of flesh into 2 cm squares (not terribly precisely). Once the pot was free I put in about a tablespoon of oil and browned one of the squashes in it without crowding the bottom of the dutch oven. Deglazed with water and then repeated with the second half, throwing the minced garlic in for the last 30 seconds. Then everything including the broth went in my blender. Blended on high until smooth. It tastes pretty good already, but it needs spices of some sort... Thyme? Cumin? Parsley?
500 g (1 pound-ish) of onions
vegetable oil
1 tablespoon butter
2 over the hill yellow summer squash
2 tablespoons more of butter, oil, or lard
3 cloves of garlic
1 liter (4 cups) vegetable broth
First I started as nearly every soup should start: by frying onions. I cut up the equivalent of about four medium onions into nice strips and put them into my cast iron dutch oven greased and then a tablespoon of butter scattered over them. Then into a 200°C (400°F) oven with the lid on. 20 minutes later I stirred the onion and cracked the lid. Repeated stirring every 20 minutes for another hour until a nice fond was starting to develop. Then onto a medium-medium high burner to finish making it the brown of a beer bottle in sunlight. Removed the onion after deglazing with a little left over mead and yeast left at the bottom of a bottle.
While the onion was still cooking in the oven I peeled off the hard skin and then I cut each fruit in half. A nice sharp spoon (I keep one sharpened for just this sort of thing) made short work of seeding each one and I reserved the seeds later experimentation. Then I chopped the thin bit of flesh into 2 cm squares (not terribly precisely). Once the pot was free I put in about a tablespoon of oil and browned one of the squashes in it without crowding the bottom of the dutch oven. Deglazed with water and then repeated with the second half, throwing the minced garlic in for the last 30 seconds. Then everything including the broth went in my blender. Blended on high until smooth. It tastes pretty good already, but it needs spices of some sort... Thyme? Cumin? Parsley?