This light, creamy soup makes a simple, elegant lunch topped with bright green pistou (like pesto, but without the pine nuts). We enhanced ours with chives for a fresh, peppery bite. Use a blend of zucchini, yellow crookneck and delicata squash, or whatever’s available in your garden or at the market, and serve it hot or chilled.
Serves 4 to 6
2 tablespoons olive oil
1 small Vidalia or other sweet onion (substitute yellow onion)
2 thin-skinned potatoes, peeled and chopped (1 1/2 cups)
3 summer squash, zucchini or any combination, chopped (about 4 cups)
4 cups vegetable stock
2 garlic cloves, minced
1 1/2 cup packed basil leaves
1/2 cup packed baby arugula leaves
1/4 teaspoon salt
1/3 cup olive oil
Fresh chives and parsley for garnish
- Heat olive oil in a large pot over medium heat and cook onion for 3 to 5 minutes, until just tender. Stir in potato and squash, and toss to coat with oil.
- Add 3 cups of the stock, bring to a boil, reduce heat and cook, partly covered, until potatoes are tender, about 10 minutes.
- While soup is cooking, make pistou: combine garlic, basil, arugula and salt in a small food processor, and process until ingredients are finely chopped. With machine running, slowly add oil until it’s completely incorporated, scraping down sides as needed. Add cheese, if desired, and process until well blended. Transfer to a small dish and set aside.
- When soup has finished cooking, add to the food processor and puree in batches, until smooth and creamy. Add additional stock as needed to reach desired consistency.
- To serve, divide soup between 4 to 6 bowls. Stir a spoonful of pistou into soup, and sprinkle with fresh chives and parsley if desired. Serve immediately.