Yellow Crookneck Squash and Pea Soup

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Yellow Crookneck Squash and Pea Soup

One of my coworkers shared the ingredients for a soup she likes to make during the summer. The recipe was given to her by a friend many decades ago.

It is meant to be served cold and I got curious, wondering if there was a proper term for cold soup.  We've all heard of Vichyssoise, a cold puree of leaks, potatoes and cream.  I found there are a couple others:

  • Okroshka originates from Russia and is a soup made with a mix of raw vegetables, boiled potatoes, eggs and a cooked meat.
  • Tarator is a Bulgarian soup made from cucumbers and yogurt.

It's made with yellow crookneck squash, onions, garlic and peas. It's very easy to make, and very tasty and refreshing in the hot summer.  It has a slight sweet flavor to it, most likely due to the peas.  Even though there is no dairy in this soup it has a wonderfully creamy mouth feel.

I hope you will get a chance to try it soon.

Yellow Crookneck Squash and Pea Soup

  • 6 cups chicken stock
  • 4 yellow crookneck squash, sliced in 1″ pieces
  • 1 pound peas
  • 1 large onion, cut into large chunks
  • 6 cloves garlic
  • Hold back 1 or 2 handfuls of peas.  Place them in the freezer.
  • Place the remaining ingredients into a pot and bring to a boil.  Reduce heat to simmer.
  • Cook for 20-30 minutes until all the vegetables are fork tender.
  • When the vegetables are done, blend the soup.  I prefer to use an immersion blender and leave small chunks of vegetables.  Or you can use a regular blender and process until the soup is completely smooth.
  • Refrigerate until completely chilled.
  • When serving, sprinkle a few frozen peas on top.  They thaw out very quickly and by the time you get one on your spoon a burst of cold sweet pea goodness pops into your mouth.
  • My chicken stock typically has a lot of fat in it but once I blended the soup the fat did not rise to the top once chilled.

Yellow Crookneck Squash and Pea Soup
Author: 
Recipe type: Soup
Cook time: 
Total time: 
Serves: 4
 
This summertime soup is creamy and refreshing served on a hot summer day.
Ingredients
  • 6 cups chicken stock
  • 4 yellow crookneck squash, sliced in 1" pieces
  • 1 pound peas
  • 1 large onion, cut into large chunks
  • 6 cloves garlic
Instructions
  1. Hold back 1 or 2 handfuls of peas. Place them in the freezer.
  2. Place the remaining ingredients into a pot and bring to a boil. Reduce heat to simmer.
  3. Cook for 20-30 minutes until all the vegetables are fork tender.
  4. When the vegetables are done, blend the soup. I prefer to use an immersion blender and leave small chunks of vegetables. Or you can use a regular blender and process until the soup is completely smooth.
  5. Refrigerate until completely chilled.
  6. When serving, sprinkle a few frozen peas on top. They thaw out very quickly and by the time you get one on your spoon a burst of cold sweet pea goodness pops into your mouth.

 

 

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