Summer Squash
CREAMY ZUCCHINI SOUP, fr. Mariquita Farm website
Nutmeg adds nice flavor to this soup.
1 1/2 pounds zucchini, cut into 1/2_inch pieces
1 1/2 cups canned low_salt chicken broth or water
1/4 cup whipping cream
1/4 teaspoon ground nutmeg
1 tablespoon grated Parmesan cheese
Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium_low, cover and simmer until zucchini is very tender, about 15 minutes. Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper. Makes 4 servings. Bon Appétit
Squash Pancakes
2 eggs
1/2C milk
4 medium summer squashes, grated
1/2C bread crumbs
1/2C grated cheese
1/3C each chopped fresh parsley, basil and cilantro
2T minced shallot or green onion
4T butter
1/4C flour
Mix together eggs and milk. Add squash, herbs and shallots. Then mix in the cheese. Add slowly the bread crumbs and flour and mix well. In a large, heavy, non-stick skillet, melt 1T butter until it starts to brown. Spoon about 1/4C of mixture into the pan and flatten a bit with the spoon. You might be able to fit 2 pancakes into the same pan at once. When the edges show a little browning turn with a spatula. Cook the other side until it is also golden brown. Keep pancakes warm in the oven until they are all cooked.
