fresh tomato and summer squash soup
I will admit, I’m proud of this one. I used a local farm raised tomatoes, green squash, and yellow squash. I also made a beef stock for the soup.
— the stock
- Bones leftover from 10 grilled porterhouse steaks
- 2 large yellow onions, quartered
- 2 potatoes, quartered
- 2 bay leaves
- handful of schezuan peppercorns (or black peppercorns)
- any and all fresh herbs you have
1) place everything in a pot, fill the pot with cold water until everything is covered
2) Bring to a boil
3) Reduce to a simmer
4) Ignore the beef stock for a couple hours while wandering around in the country, drinking miller high life, driving tractors, and igniting fireworks to wake sleeping friends.
5) Strain stock, done.
— the soup
- 2 quarts of roughly chopped tomatoes
- 2 quarts of roughly chopped green squash
- 2 quarts of roughly chopped yellow squash
- 5 slices of thick bacon, cut into lardons
- salt, pepper, olive oil, paprika, cayenne
- sour cream, garlic chives
1) Find a large pot, 10 quarts or so
2) Heat up olive oil in the pot, when hot add the lardons of bacon, dump in a heavy tablespoon of paprika and some cayenne. season with salt and pepper
3) cook bacon until the fat is well rendered out.
4) add tomatoes, cook them down until you get a lot of water out of them
5) add your strained beef stock, bring up to a boil,
6) reduce heat, season with salt and pepper, simmer for an hour or so. perhaps now is a good time to go cause more of a ruckus
7) Add both the green and yellow squash, by doing so you’ve decided you want to serve this soup in about an hour
8) Serve the soup with a dollop of soup cream in the center, sprinkle with garlic chives.
