Summer Squash Bisque with Carrot Top Pesto and Pistachios
1 small onion, diced
1 clove of garlic
2 scallions (spring onions), roasted (Optional. I just happened to have a couple on hand to throw in.)
4-5 medium sized summer squashes (any variety), sliced into 1/2 inch thick coins
4 cups water (plus additional as needed)
1 vegetable bouillon cube (I use Rapunzel brand.)
salt and pepper, to taste
juice of 1/2 lemon
1 tablespoon shelled pistachios, chopped
Adapted from Mark Bittman’s “Traditional Pesto” in How to Cook Everything Vegetarian
Makes Approx 1 Cup
2 tightly packed cups fresh basil and carrot greens, chopped (Note: Since you usually cannot buy carrot greens on their own, use however much you have available and supplement with basil as needed, or use only basil if you don’t have access to carrot tops)
1 small clove of garlic, pressed or minced
2 tablespoons pistachios (or whatever nuts or seeds you have on hand)
1/4 cup vegetable broth
1/2 cup nutritional yeast
1 pinch of salt
juice of 1/2 lemon
I love twitter. I love how it connects you to people all over the world. I met S through Twitter and I asked her if she would like to guest blog a recipe and here it is.
I have not made it as yet as I am on holiday at the moment, but will make it on my return from my business trip. The pesto sounds lovely too, can’t wait to try that and what a good idea to not waste the carrot tops.
By the way – S is from the US, so I have made some edits and comments for my UK readers.
Firstly an into to www.justabtvegan.com
“S. of Just About Vegan is a family therapist and non-profit manager by day, and freelance food writer and blogger by night. She is obsessed with finding and making delicious vegan food and follows a plant-based diet for both health and ethical reasons. Most nights, you can find her in her itty-bitty Manhattan kitchen, bent over her beloved red Dutch oven, cooking up a storm and splattering delicious sauces and gravies all over the counters and walls.”We have had an abundance of beautiful green, yellow, and white summer squash this season from our CSA (a program where you buy a membership to a local farm and sign up to receive a delivery of produce every week). For the first few weeks, I was happy as a clam gobbling up slices lightly browned and seasoned with a pinch of sea salt.
When I saw yet another huge bin of zucchini waiting for us at this week’s pick-up, though, my stomach sank just a little. I can’t take anymore, I thought. Summer squash is a vegetable workhorse–it’s a solid, dependable performer. But you can only eat it so many times before its soft texture and mild flavor start to feel flat and monotonous. I knew that if I was going to enjoy it this time around, I’d have to get a little more creative.
This tasty, bright bisque showcases the squash’s velvety texture and sweetness, which is balanced against an earthy-but-fresh carrot-top pesto and crunchy pistachios.
Step by Step Method – Soup
1. Heat 1/4 cup of water in a Dutch oven or other large pot until simmering. Add onions and “sauté” until soft and translucent. Add garlic and scallions, if using. Cook until fragrant and season with a small pinch of salt.
2. Add squash and mix well. Add an additional pinch of salt and a grind of pepper. Sauté for a few minutes until the squash is soft. Don’t worry if the veggies are beginning to stick to the bottom of the pan.
3. Add remaining water and bouillon cube. Scrape up any bits from the bottom of the pan and bring mixture to a low boil, then cover and lower to a simmer and cook for about 30 minutes until the squash begins to disintegrate.
4. Turn off heat. Using an immersion blender, blend until smooth. Add additional water as needed to thin to desired consistency.
5. Return to a low simmer while you prepare the carrot top pesto (see recipe below).
6. Just before serving, add lemon juice and salt to taste, keeping in mind that the pesto will add saltiness, as well.
7. Garnish with a large dollop of pesto and pistachios.
Step by Step Method – Pesto
1. Pulse basil and greens together in a food processor to reduce volume.
2. Add nuts, nutritional yeast, salt, and broth and process until smooth, with some visible pieces of herbs.
3. Stir in lemon juice, and additional salt if needed.