Summer Squash and Wheat Berry Soup, Beet Greens with Whipped Feta and Peas in Herbed Cream

Summer Squash and Wheatberry Soup, Warmed Beet Greens with Whipped Feta, and Peas in Herbed Cream

This meal combined somewhat unrelated dishes into a nice hearty meal.  The summer squash soup was an idea from Cuisine En Locale’s JJ’s summer squash soup.  It is super easy.  You cut up summer squash (zucchini cusa, you name it) put it in a big pan with some oil for high heat cooking (so no olive oil).  Heat the pan on high, and cook the squash so that it browns and caramelizes.  Then cook it down to release its juices until the squash sort of falls apart.  Then blend it, add salt, and in this case add cooked wheat berries.  It is done!  The resulting soup is very hearty, and has this lovely smokey and sweet taste from browning and caramelizing, and almost buttery texture.  Maybe not the most beautiful looking squash soup, but very tasty!  I will say that the amount of summer squash that you put in will cook down quite a bit (which in mid summer isn’t so bad a thing).

The beet greens with whipped feta idea came from “Cooking Local” cookbook, and was super easy and a great use of the beet greens we received in our Red Fire Farm CSA share this week.

Warm Beet Greens and Stems with Whipped Feta (Serves 4-6):

  • 1 pound beet greens, chopped with stems included
  • lemon juice
  • 1/2 lbs. feta cheese
  • 1 clove of garlic
  • several mint leaves
  • 1 tbsp olive oil

Directions:

  1. Bring a salted pot of water to boil.
  2. Cook beet greens and stems for 3 minutes.
  3. Drain and rinse with cold water to stop cooking.
  4. Drain and drizzle with lemon juice.
  5. Take feta, garlic, and mint, and process in a food processor.
  6. Add olive oil while processing to make a nice smooth paste.
  7. Serve beet greens with whipped feta on top.

Lots of whipped feta on beet greens. Yum!

The peas were equally easy.  We shelled them, then cooked some onions in butter, added the peas, cooked a few minutes, reduced heat, mixed some flour with cream and tempered it into the peas and onions, then sprinkled with salt, pepper and herbs.  Simple and lovely.

Peas in herbed cream

Lastly, we made Cherry-Chocolate Chunk-Amaretto Frozen Custard.  We froze the custard from the night before (our general frozen custard recipe is here) with our ice cream maker and added almond extract, cherries (chopped and from our frozen cherry stores), and a little bit of chopped chocolate from Taza.  It was divine!

Cherry Chocolate Chunk Amaretto Frozen Custard!

Advertisements
This entry was posted in Desserts, Recipes, Vegetarian Meals and tagged , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Summer Squash and Wheat Berry Soup, Beet Greens with Whipped Feta and Peas in Herbed Cream

  1. Tammy McLeod says:

    What an amazing looking meal. Even if the soup isn’t eye-appetizing, anything that will use a LOT of squash and wheatberries will work for me. Thanks for this. Also love the idea of the whipped feta – yum.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s