Sunshine Soup and Lettuce Wraps

I recall that on May 1st last year there was snow on my lawn.  This year spring seems to have started in earnest, the trees are almost in leaf and my allergies are going crazy.  No regrets.  Mayday, or Beltane, or whatever name you choose too give this date, is one of my favorite celebrations.  It’s time for one of my sunshine soups, and this year, in honor of the wonderful weather I’m making Summer Sun Soup and juicy, crunchy lettuce wraps.   Summer Sun Soup is one of my favorite spring/summer soups because you can eat it warm, or you can enjoy it cold.  You’ll love the color, the velvety texture and the slightly spicy, deliciously tangy flavors.

Summer Sun Soup

Photo by E. Broughton

Photo by E. Broughton

 

 

 

 

 

 

 

 

 

Ingredients:

  • 2 lbs yellow summer squash (about 3-4 medium)
  • 1 large yellow bell pepper
  • 3 medium carrots
  • 2 medium Yukon gold potatoes
  • 1 medium onion
  • 2 Tablespoons butter
  • 4 cups vegetable broth
  • 1 lemon, juice and zest
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • Pinch dried orange peel
  • Pinch dried lemon peel
  • Pinch dried celery
  • 1 cup yogurt (plain)
  • Salt and Pepper to taste

 

Directions:

Cut the squash in half and then into 1/2-inch dice (about 8 cups); cut the bell pepper into 1/2-inch dice (about 1 1/2 cups); cut the carrots in 1/2-inch dice (about 1 1/4 cup); cut the potatoes in 1/2 inch dice (scant 1 cup).

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Medium chop the onion (about 1 cup).

Onions

Melt the butter in a large saucepan over medium heat. Reduce the heat to medium-low; add the onion and 1/2 teaspoon salt and cook for 5 minutes, or until the onion has softened.  Add the squash, pepper, carrots and potatoes to the saucepan along with the vegetable or chicken stock; bring to a boil over high heat. Reduce the heat to low and simmer partially covered until the vegetables are tender, about 15 minutes. Remove from the heat and let cool, 10 minutes.
Sunshine Soup

Add the lemon juice and zest.  Add in the turmeric, ginger. dried orange peel, dried lemon peel, dried celery powder or celery salt and salt and pepper to taste.  Use a food processor or blender to puree the soup.

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Reheat or serve cold with a swirl of plain yogurt.

Lettuce Wraps

  • 6 leaves of butter lettuce
  • Cole slaw with diced granny smith apple

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Photo by E. Broughton

Photos by E. Broughton

Happy May 1st and Enjoy!

 

 

 

 

Scones and Roses

Photo by E Broughton

Photo by E Broughton

Second breakfast is known and practiced in our house, especially around 10 ‘clock on a lazy weekend morning with the sun shining and the birds singing and the temperature edging toward 60.  Now I’m not talking about healthy, good for you, oatmeal with fruit kind of stuff.  Second breakfast on a morning like this calls for tea or coffee served in your best tea cup, some homemade rose petal jelly, and fresh baked buttermilk scones on the pretty china plate that doesn’t match any of the other dishes.  It all starts with the scones.  The recipe I used is based on a recipe by Marion Cunningham that I saw on Julia Child’s TV show, but of course I had to make a couple of adjustments because I’m like that and I was out of buttermilk.  I think I like my version better but judge for yourself.

Buttermilk Scones

Ingredients:

  •  3 cups all purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 ounces unsalted butter, cut into small cubes (1 1/2 sticks of butter)
  • 1 cup of buttermilk (I substituted 3/4 cup plain whole fat yogurt mixed with 1/4 cup milk – allow to sit for 5 minutes before using)

Preparation:

Preheat the oven to 425 degrees.

In a large bowl combine flour, sugar, baking powder, baking soda and salt.

Photo by E Broughton

Photo by E Broughton

 

 

 

 

 

 

 

Add in the butter cubes and using a fork or our fingers, work the butter into the dry mixture until it looks like lumpy sand.  Don’t over work.

 

Photo by E Broughton

Photo by E Broughton

Then add the buttermilk or yogurt/milk mixture.  Stir until thoroughly mixed and turn the dough onto a clean, floured surface.

Photo by E Broughton

Photo by E Broughton

Pat the dough into a 1/2 inch thick circle and cut into triangles.  You could also roll out the dough and use a biscuit cutter to make round scones.

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Photo by E Broughton

 

 

  Place the scones on an ungreased baking sheet and brush generously with melted butter.

  Sprinkle lightly with sugar.  Bake for 10 minutes or until the scones are lightly golden.

Remove from the oven and allow to cool on a rack.  Before you remove them from the pan, drizzle a glaze (mix powdered sugar and water) over the top and let cool until the glaze firms.

friday 009

Photo by E Broughton

 

Serve on a pretty plate with tea or coffee and homemade rose petal jelly.

Scones and Roses 2

 

 

 

 

 

 

 

Enjoy!