Wednesday, May 13, 2015

Creamy squash - or - zucchini soup



I am rarely raging about something when it comes to food 'cause I've been spoiled with fresh, home made food.
Squash is however the best ever vegetable I can think of (zucchini will do as well), and the fresh zucchini season just started at our local food store.

We had this soup on a regular bases as soon as the squash was rape in our garden, and it is a pleasure to have on hot summer days as it can be consumed both cold or warm.
The way grandma made was lighter, but when my hubby found this recipe we all fell in love with it, and adopted it to fit our ways of cooking.

Ingredients
3 pounds of squash or zicchini
2-3 carrots
2-3 parsley roots (if you can't find any use parsnip, though not quite the same)
1 middle sized onion
vinegar to taste(start with 1-2 tbsp, we usually add at least 4-5 tbsp)
salt
pepper
     powder paprika (optional!!)
2 small bunches of fresh dill
fresh savory or small pinch of crumbled dry savory (borsikafu avagy csombord)
1-3 tbsp olive (preferably non tasty one, I use sunflower oil)
2 dl sour cream
3 egg yolks

Before you start the next step, you have to decide how you like your soup. I you like it very smooth, and creamy, start grating your ingredients on the larger side of the grater. (you can use a food processor as well, but don't overdo it).
If you like your soup more chunky, cut the carrots and parsley root into thin slices, as well as the squash/zucchini.
Cut the dill as well into tiny pieces, leave some for garnish.
1. In a large pot (I'd choose a minimum 3 quart pot) heat the oil, and stir in the onion.
2. When they are getting "glassy" add the carrot and parsley slices. Saute together shortly, 1-2 minutes, than add 2 liters (2.2 quarts) of water.
3. Add the savory, salt and pepper (2 generous pinches) to taste, and  boil them together for 5 minutes.
4. Now add the squash/zucchini and the fresh dill cut into small pieces. Adjust saltiness, add and boil for additional 15 minutes.
5. Mix the egg yolks with the sour cream and the vinegar in a 1-2 quart bowl. Add one ladle of the hot soup, lightly stir, add one more ladle of hot soup, stir again, and now add the mixture back to the boiling soup. Wait for 1-2 minutes until you see the first VERY SMALL bubbles as a sign of boiling, and remove immediately from heat.
Do NOT boil it again, or the egg will make your soup look like a too liquid omelet...
It is delicious both warm and cold, and it is a veggie in season, so enjoy! 


Garnish with additional dill