End of Summer Soup

As we sat down to eat, my daughter said this was the prettiest soup. And, except for a few ingredients (carrots, celery, parsley, beans), everything is from our share.  It looks like a long recipe, but it takes no more than 30 minutes once the broth is ready.

Thank you!

Perfect end of summer soup

For the broth (or use 3-4 quarts of your favorite broth)
1 chicken carcass
1 onion, peeled, cut in half
1 head garlic, unpeeled, cut crosswise
innermost ribs and leaves of a celery heart
a bay leaf
a few strands dill
a few springs parsley
sea salt to taste
a few black peppercorns or to taste

Put it all in a big pot and cover with cold water by two inches.  Bring to a boil, skim any foam, and lower heat to a slow simmer.  You can forget about this for a couple of hours on the stove or use it in 30 minutes.  Either way, it is tastier than boxed broth.  Strain and discard the solids.  Season if desired.

For the veggies
olive oil
1 small onion, diced
4 small carrots, diced
two fistfuls yellow wax beans, cut into bites
3 or 4 small summer squash, cut into bites
1 bunch chard stems, chopped
a few cloves garlic, minced
salt and pepper

Heat a big skillet over medium/high heat.  Add a few swirls of olive oil, then cook the onion and carrots to tender-crisp.  Season as you go with salt and pepper.  Add the green beans, squash and chard and go a few more minutes (I like the veggies still a little crunchy in the soup, cook more if you want them soft).  Add the garlic last, and cook until fragrant.

To finish
2 cans Great Northern beans or other large white beans, drained and rinsed
1 bunch chard leaves
chopped fresh dill, sage and basil
chopped jalapeno
freshly grated parmesan cheese
salt and pepper to taste

Add the beans and cooked veggies to the broth pot and cook until heated through.  Chiffonade the chard (stack the leaves, roll like a cigar, and slice parallel to the stem).  Pile chard leaves in each bowl, ladle soup over them and finish with herbs, jalapeno, parmesan and more salt and pepper if desired.

Throw in a crunchy baguette, rubbed with olive oil and garlic.  A chopped tomato on top would probably be very tasty, didn't think of it.

Posted by 

Siobhan McDevitt (CSA member)

Watermelon Gazpacho

This recipe was found in Food and Wine.  I've been patiently saving it for when the watermelon is finally ripe. We've arrived!

Watermelon Gazpacho

CONTRIBUTED BY AMANDA LYDON AND GABRIEL FRASCA

• ACTIVE: 40 MIN
• TOTAL TIME: 1 HR 40 MIN
• SERVINGS: 12

This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm

  More Gazpachos

1. 6 1/2 pounds tomatoes, cored
2. 2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced
3. 2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced
4. 1/4 cup sherry vinegar
5. 3 tablespoons extra-virgin olive oil
6. Salt and freshly ground pepper
7. 6 scallions, thinly sliced
8. 2 jalapeños, seeded and minced
9. 1/2 cup chopped cilantro
10. 1/4 cup fresh lime juice
11. 1/2 cup minced chives, for garnish

1. Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
2. Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice.
3. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
4. In a small bowl, mix the scallions, jalapeños, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Pass the scallion relish at the table.

MAKE AHEAD The watermelon gazpacho can be refrigerated overnight.

• FROM , RECIPE OF THE DAY: AUGUST 2011, NANTUCKET CHEFS' CLAMBAKE,THE BEST GAZPACHO RECIPES
• PUBLISHED AUGUST 2007