Getting a few things from the garden. Got two tomatoes yesterday. Got 4 yellow crook neck squash this morning.
Going to make a old recipe my aunt made for us when we were kids in the 50's.
I am going to use venison burger instead of hamburger. 4 cups of rice 3 cubed potatoes one chopped onion 3 stalks of celery chopped 1/4 in. long and the squash cut in half and then sliced.
In a broth do the rice till tender along with veggies cooking times vary so add slowest cooking potatoes first. Fry Venison burger in a fry pan with a bit of butter add both components together and mix well, add broth till slightly soupy. season to taste with salt and pepper.
Also do this one a lot when the squash really start getting to size.
Creamy Summer Squash Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
6 slices bacon, chopped
1/3 cup rough chopped fresh basil leaves (dried basil is not a good option)
8 cups chunky cut summer squash (any combination of zucchini, yellow squash, patty pan, etc.)
1 1/2 cups chicken stock
1 large onion, diced
1/2 teaspoon dried thyme (1 teaspoon if using fresh thyme)
1 1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/3 cup light sour cream (optional)
6 ounces (weight) sharp cheddar cheese (or to personal preference)--for a different flavor, replace the cheddar cheese with 4 or more ounces (weight) of Parmesan cheese
Instructions
1.In a Dutch oven or other large pot, fry the chopped bacon until crisp. Remove bacon and drain on paper towels. Set aside, crumble when cool enough to handle.
2.In the Dutch oven, reserve 1-2 tablespoons of bacon fat; cook the onion in the reserved bacon fat until translucent. Stir as needed to keep the onions from browning.
3.Add the chicken stock and the squash to the onions in the Dutch oven. Simmer until squash is tender.
4.Remove from heat. Working in batches, in a blender or food processor, puree the squash, onions, and fresh basil. Note: When working with hot products, make certain that the blender lid is vented in order to prevent a steam build-up hazard. A good immersion blender may also be used to puree the ingredients.
5.Return the puree to the Dutch oven and stir in the thyme, salt, pepper, smoked paprika, and sour cream (if using) until well blended. Over medium heat, warm the soup until steam begins to rise, stirring as necessary.
6.Once the soup is hot, add the cheese and stir until cheese has melted.
7.To serve, sprinkle soup with smoked paprika, cheese, minced basil, and bacon crumbles
Al
