Simple Summer Harvest Soup

Freshly Picked Aconcagua Sweet Peppers

Well, I couldn't be expected to subsist solely on pita bread this past week, now could I? (I really did try to, though).** But my favorite sweet peppers in the garden have finally turned red, and so I decided it was time for some soup.

This is one of the easiest soups you will ever make. I went from unwashed garden bounty to sample spoonfuls in less than 40 minutes. The combination of yellow squash and sweet red peppers gives it a unique flavor and gorgeous color. The key, of course, is using the best ingredients you can find. Homemade chicken stock really does make a difference (in almost any recipe), and I always try to keep at least a few quarts of it in the freezer. It comes in very handy for impromptu soup making sessions.

You can vary the amounts of vegetables called for to suit your taste; more will give you a slightly thicker soup. You could use orange peppers instead of red if you happen to have some handy. My orange bells in the garden are so sweet and so few, I always end up cutting them into strips and just eating them raw or tossing them into salads.

This soup is also a good way to disguise vegetables from picky eaters. Because it is pureed, even ardent little squash haters would be hard pressed to correctly identify the offending ingredient. It is healthy and light and yet heavy with the deep flavors of summer. It is delicious hot, cold, and at room temperature. It makes a delightful first course, or a perfect light supper when served with a simple garden salad and perhaps some warm, crusty bread.

You can dress it up with a few fresh chives and a dollop of sour cream. You can toss in a few very ripe, chopped tomatoes when it is cold, and you can swirl in some nice pesto and instantly give it a completely different character when it is hot. Or you can just stand over the stove and eat it straight from the pot, slurping it up with your big wooden stirring spoon. All in the name of recipe development, of course.

As with so many soups, this one tastes even better after sitting for a day or two in the fridge (if you can make it last that long). Not in the mood for soup just yet? Pour it into plastic containers and freeze it until many months from now when all you are craving is a tasty dose of sunshine.

Simple Summer Harvest Soup

Serving Up Summer

2 to 3 Tablespoons good olive oil
2 Large yellow or white onions (about 1 pound), chopped
3 or 4 Sweet red peppers, bell or other shaped (about 1 pound), chopped
3 or 4 Yellow summer squash, such as crookneck or lemon (about 1 pound), cut into quartered slices
6 cups (48 ounces) Homemade chicken stock (or top quality storebought)

Optional garnishes:
Chopped fresh chives, sour cream, basil pesto, arugula pesto, chopped vine-ripened tomatoes

Heat the olive oil in a large pot over medium heat and add the chopped onions, peppers, and squash. Let cook for about 10 minutes, stirring occasionally, making sure to cover the vegetables with oil.** Add the chicken stock and bring to a boil. Reduce heat and simmer with the lid cracked, stirring occasionally, until the vegetables are very soft, about 15 to 20 minutes. Using a blender or stick blender (I absolutely love my KitchenAid Hand Blender), carefully puree the soup to desired consistency. Salt and pepper to taste, and serve hot or cold, garnished if desired.

*Check out my post, The Pita Project, to learn how easy it is to make your own delicious pita bread.

**Note: You can skip this step, and your soup will still taste wonderful. Just toss all the ingredients into the pot (without the olive oil), bring to a boil, and follow the rest of the instructions.

© Copyright 2005 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares recipes, stories, and photos from her crazy country life on 240 remote Missouri acres.