Here are two easy to make soup recipes from CSA member Becky Schindler.
Summer Squash Soup from Epicurious.com
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
1/2 teaspoon salt
2 lb yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
1 yellow-fleshed potato (1/2 lb), peeled, halved,and thinly sliced
4 cups chicken stock or reduced-sodium chicken broth
Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.Working in batches, purée; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.Swirl 1 tablespoon pesto (recipe on blog) into each bowl of soup.Cooks’ notes:-Soup (without pesto) can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving, thinning with additional water if desired.
-We make this soup every week…we have added some things to this basic recipe and used all kinds of different squash and it is excellent every time. There is no way to mess it up, it is pretty much fool proof. Makes a beautiful meal for my friends babe!
Leek and Potato Soup by Jill Wilcox
1 lb. leeks (about 3 medium)
3 tbsp butter
1 cooking onion, chopped
1 rib celery, finely sliced
2 medium potatoes, peeled and diced
3c water, chicken or veg. stock
2c milk or cream
chopped chives for garnish
To make the soup
1. trim the coarse green portion of the leeks. Cut leeks in half lengthwise, leaving the bulb end intact and clean well under running water. Shake off excess moisture and slice the leeks thinly, discarding the root end when you get to it.
2. In a stock pot, melt the butter over medium-high heat. Cook the leeks, onion and celery about 5 minutes until soft.
3. Add the potatoes and water. Bring to a boil. Reduce heat to a simmer and cook about 25 minutes or until the potatoes are soft.
4. Add the milk (or cream) and return to a bare simmer. Season with salt and white pepper to taste. (You can puree the soup with an immersion blender at this stage if you wish or pass it through a food mill.)