Recipes inspired by fresh ingredients found at the Covington Farmer’s Market
This soup is fantastic served hot or cold by chilling, covered, in a refrigerator for about four to six hours. Serve topped with fresh dill.
1 ½ pounds of zucchini and yellow squash, chopped
½ large onion, thinly sliced
1 chopped celery rib
3 peeled and chopped carrots
3 peeled and chopped red potatoes
6 cups of vegetable stock
1 teaspoon curry powder
¼ teaspoon turmeric
¼ cup of butter
¾ cup heavy cream (optional)
fresh dill
Sea salt
In a large soup pot with a lid, saute onion, celery and carrots on medium high heat in butter for about five minutes. Add the squash and potato, stir for a minute, then add the stock. Lower the heat to medium, cover and let come to a boil. Stir and reduce the heat again to medium low, let this cook down for about thirty minutes.
Let this mixture cool and puree it; return it to the pot. Add the curry powder and turmeric and stir into the mix at medium heat. Add salt to taste.
Add the cream to the soup slowly and mix thoroughly. You can also save this step and drizzle cream in the soup immediately before serving. Enjoy!
