I finally figured out why I’m so into making soup lately. Besides the obvious–the obvious being that it tastes awesome and is good for your meat suit (meat suit = fun way to refer to your body).
See, the big added bonus here is that soup is just boatloads of fun to decorate. Give me a plain cake or a bowl of soup, a crisper drawer full of random produce, and something creamy, and I’ll occupy myself for days (or until I get hungry–even food that is art isn’t safe around me).
Maybe I’ll just keep going on this path until all I’m posting here are soup-inspired cocktails served in bowls of cake. (I can imagine my elevator pitch right now: “Think bread bowls, but with cake and alcohol!”)
(I can also imagine being banned from elevators forever.)
Oddly, it wasn’t even very long ago that I didn’t care much for pureed soups. I’ve come to appreciate the purity and beauty of a simple, smooth blended mixture. It’s especially appropriate when it comes to chilled, summery versions–like this one. Cool, fresh, and full of the season’s produce. Just like us, right?
So, as you know, because you’re the kind of person who reads titles, this is a Hungarian dish. I’m not Hungarian, but it actually feels close to home for me–which I’d say about any dish containing dill, probably. Lithuanians live for that stuff. That said, I’m pretty sure I’d adore it even if grew up elsewhere. In my book, dill is the epitome of how freshness smells and tastes.
The rest of this is your basic mix of vegetables: onion, carrots, and celery, plus a potato (because we know how to live life), plus a whole lot of fresh summer squash (because we know how to live life in a balanced way).
It’s a simple preparation, too. This, my friend, leaves you with all kinds of extra time and energy to thin out a bit of yogurt with milk, find a squeeze bottle, and make this bowl your personal canvas.
Really, it’s soup graffiti: street art minus the street, for those of us who are afraid of getting arrested. It seems like there’d be a lot of yelling, is all I’m saying.
This is probably a good time to tell you to have a good weekend and not get arrested, yeah? I’ll do the same. Cheers!
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 2 tablespoons butter or olive oil
- 1 1/2 pounds yellow crookneck squash (about 5-6 medium), chopped
- 1 Gold Yukon potato, peeled and chopped
- 6 cups low-sodium chicken or vegetable stock
- 1/4 cup chopped fresh dill
- Kosher salt and freshly ground black pepper
- Additional chopped dill and/or cream or yogurt, for garnish
- In a large stock pot over medium-high heat, saute onion, celery and carrots in butter until onion is soft and translucent, 2 minutes or so.
- Add squash, potato and stock. Bring to boil, then lower heat and simmer for 30-40 minutes or until vegetables are tender.
- Puree soup in a food processor or blender (be careful when blending hot liquids, as always). Return to the pot to reheat, and stir in dill. Season to taste with salt and pepper
- Chill soup for a few hours until cold. Serve garnished with fresh dill and/or cream or yogurt.