In my last entry, I made orzo with summer squash in pesto sauce. This was because Nathan does not have a blender, and I couldn't make what I had initially planned, which was this gorgeous zucchini basil soup.
zucchini soup with basil
Originally from Gourmet, (surprise!), this soup is a snap, and totally delicious. I used two zucchini, and two yellow summer squash, plus half of one large, fresh, food co-op onion and vibrant green basil. I chopped the squash into fairly thick rounds. Then I realized I was supposed to have peeled the zucchini and julienned the skin, so I had to peel each round individually. That was a pain, so I only did the zucchini and not the summer squash. (I also figured that the green skin would be more visually striking than the yellow.)
I put the zucchini skin strips in a small colander with a spoonful of salt and let that sit while I made the soup. This is supposed to make sure the skin doesn't turn to mush when you use it to garnish the soup. It didn't, so I guess it worked.
To make the soup, I sauteed the sliced onion in olive onion until soft, and then I added the chopped squash and a teaspoon of salt. I let that cook for five minutes and then I added three cups of water and simmered for 15 minutes. Finally, I added a third a cup basil and went to town with my immersion blender. To serve I blanched the thinly sliced skin in boiling water for one minute. I added plenty of black pepper to the soup and topped it with my julienned zucchini. It was so great. The basil really added a delicious kick to what was already a delicately creamy delight. What a great summer treat! The perfect way to use up that bounty of zucchini!
I also made some green beans because I got a huge bag of them from the food co-op. I sauteed the other half of my onion, (possibly in butter or oil, but I think it was a spoonful of bacon grease), and then I added my green beans, ends trimmed and chopped in half. I stirred it all around for maybe five minutes or so, and then I added a healthy splash of balsamic vinegar. Maybe three tablespoons or so. I let that cook down for maybe ten to fifteen minutes, until it boiled away into a nice syrupy glaze and the beans were cooked through. Seasoned with salt and pepper, this was a pretty tasty side dish. Nothing I would jump at the chance to make again, but definitely not a dud either.
balsamic glazed green beans with onions, and the perfect ear of corn
I rounded the meal out with a perfect ear of summer corn. Where last time I tried to do too much with it, this time around I decided to let the corn stand alone, and boy did the flavor sing. I simply shucked it and dropped it into a pot of salted boiling for like 8 minutes or so. I didn't even butter it. It was so good. I hope you get to have corn this good this summer. One of us should, seeing as I can't. What a waste I am now. Never break your jaw kids.