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

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).

Medium chop the onion (about 1 cup).

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.

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.

Reheat or serve cold with a swirl of plain yogurt.

Lettuce Wraps

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

Photos by E. Broughton

Happy May 1st and Enjoy!