Last weekend I participated in the Farmers’ Market cook-off. We had a table loaded with kale, winter squash, summer squash, peppers, and beans to choose from. I also gathered some parsley, tomatoes, leeks, and onions from some of the vendors. One of my favorite things to eat this time of year is soup, I love it! So that is what I made.
I sautéed the onions and leeks in some of my favorite olive oil. (It is from Tunisia and is thick and buttery with a nice grassiness to it. It comes from one of my favorite food producers Les Moulins Mahjoub and is available at the At Home Store.)
Next, I added the peppers, tomatoes, and a few sprigs of parsley. While that was cooking, I prepared the various winters squashes. I forgot to bring a spoon to clean out the squash seeds but I discovered a new technique, a 1/4 cup measure is just the right size to clean it out in one scoop!
I let the squash saute a little before adding water. When the soup was about halfway through cooking (maybe a little more) I added some green beans, golden flat beans, and summer squash and salt. Then, when the soup was about 5 minutes from being ready, I fished out the parsley sprigs and discarded them. I took out a couple of cups of the soup and blended it until it was very smooth, and poured it back in the pot to thicken the broth. I then added some finely chopped kale and let it simmer until the kale was tender. I finished eat serving with a drizzle of olive oil, some black pepper and minced parsley.