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Minty Melon Soup

It has been unbearably hot in Wisconsin this month. Almost too hot; too hot to turn on my oven.  So I have been taking what is my CSA box and trying to make dishes I don’t have to cook.

I received a wonderful muskmelon in my box this week and wanted to try making a chilled melon soup.  I have an abundance of mint growing on my back porch and thought the two would pair nicely.  I was right.

What I got was a clean, refreshing cool summer soup that pleased my family to no end.  Better yet, I didn’t have to even go near my oven. Love that!

This recipe couldn’t be simpler.  All you need is a blender or food processor and 15 minutes of your time and you are done.

Supplies:

  • 1 ripe melon, peeled, seeded and chopped into a rough dice
  • 10 mint leaves
  • 1 tablespoon. honey
  • 2 tablespoons, lemon juice
  • 2 tablespoons, heavy cream
  • 1/2 teaspoon, cinnamon
  • 1/2 teaspoon, ground ginger (use fresh if you have it)

Here are the directions, do try not to get lost. 🙂

Put it all in a blender or food processor and puree.  That’s it.

Put into a container and chill until cold. Garnish with fresh mint.

Enjoy!

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Posted by on August 23, 2010 in Uncategorized

 

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Summer Squash and Corn Chowder

In the latest issue of Cooking Light there is a recipe for a summer squash and corn chowder.  There were some gorgeous crook neck and patty pan squash in my CSA box this week so I thought this would be a great recipe to utilize my bounty from Highcross Farm.

This soup is light and airy and full of flavor.  I know, I know. It’s not exactly soup weather.  I have an air conditioner and a craving so I went for it.  You should too.  You won’t be disappointed.

Summer Squash and Corn Chowder (from Cooking Light magazine)

  • 2 slices applewood-smoked bacon (I used regular)
  • 3/4 C sliced green onions, divided
  • 1/4 C chopped celery
  • 1 lb summer squash chopped
  • 1 lb frozen corn, thawed and divided
  • 2 1/4 C 1% low-fat milk (I used skim, came out just fine)
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/4 (1 ounce) shredded sharp cheddar cheese

Cook bacon in a large Dutch oven over medium-high heat until crisp.  Remove bacon from pan, reserving 2 teaspoons drippings in pan.  Crumble bacon, and set aside.  Add 1/2 cup onions, the celery and squash to drippings.  Sauté 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Pace the remaining corn and 1 cup milk in a blender (or food processor); process until smooth.  Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process until combined.

Add pureed mixture and reserved 1 cup corn to pot.  Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.  Stir in 1/8 teaspoon salt.

Ladle about 1 1/2 coups of soup in to a bowl.. Top serving with bacon and sprinkle with cheese.

Yield 4 servings.

So good. So, sooooooooooo good!

 
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Posted by on July 22, 2010 in Uncategorized

 

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Carrot Soup with Goat Cheese and Basil

I debated back and forth on what I wanted to do with the carrots I got in my CSA box this week.  Part of me wanted to make carrot cake again, part of me was craving something savory.  I haven’t been feeling well this week and the thought of a nice bowl of soup won out over a sweet piece of cake.  This is what I came up with…

Carrot Soup w/ Goat Cheese and Basil

  • 3-4 good sized carrots peeled and chopped into rounds
  • 3 tablespoons unsalted butter
  • 1 large shallot or 1 small onion minced
  • 2 bay leaves
  • 4 C water (you could try chicken stock..I was out so I used water)
  • 3 tablespoons heavy cream
  • Goat cheese
  • Basil chopped
  • Pepitas or pine nuts
  • S&P to taste

In a dutch oven sautee minced shallot or onion in the melted butter until translucent.

Add carrots and stir around until coated with butter/onion mixtured.

Add water and bay leaves. Let come to a boil then simmer for about 20 minutes or until carrots are really soft.

Puree with an imersion blender or regular blender.  Stir in heavy cream and salt/pepper to taste.

Ladle soup into bowl and crumble goat cheese in center.  Top with basil and pepitas (or whatever else you want). Enjoy!

 
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Posted by on August 25, 2008 in carrots, soup

 

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