Summer soup

Ah, summer in San Francisco.

I arrived home last week after a long visit to New York. (My trip is one reason this blog has gotten hopelessly out of date!) After a couple of weeks of skirts and sandals and other wispy pieces of actual summer clothing, it was a shock to return to a Bay Area August, full of fog and the kind of grim cold that lingers in the corners of the apartment, even when I have the heater going full blast. It was such a nice surprise that my new flannel pajamas had arrived while I away. Flannel pajamas in August. Only in San Francisco.

But this interesting intersection of season and weather does have one terrific silver lining, and that’s Summer Soup. A nice warm bowl containing all the produce bounty of summer, and a nice chilly day to enjoy it on!

Summer Soup with Vegan Pesto

When I saw how full of produce the fridge and counter were when I got home, I defrosted my most delicious scrap stock as a base (the delicious batch IV stock that Duck couldn’t stop sipping straight), and put together some summer soup. I tend to have trouble making soup without a recipe, trouble that takes the form of lackluster flavor, but I wanted to make a soup that would use up all the veggies I had already, not the veggies a recipe wanted me to use.

I decided to wing it, using red onions, fresh corn, heirloom tomatoes, zucchini, pink potatoes, green cabbage, carrots, and some roasted garlic, and the results were very good. I’m not going to post the recipe here because it was so basic and pretty much all the flavor came from the stock, so this would have been a pretty dull pot of soup if I’d been using canned broth, or even one of my milder scrap stocks. Duck also used some CSA basil and some basil he’s been growing on our front porch to make a puree of basil, garlic, olive oil, and pine nuts (basically, vegan pesto) which we swirled into the bowls of soup individually. As a final touch we served the soup over heaps of steamed quinoa, and had our protein for the day as well.

And though we sat in our chilly kitchen, wrapping our frostbitten fingers around our steaming bowls, at least we could taste the warmth of summer’s goodness on our spoons.

3 comments on “Summer soup

  1. Leah says:

    I had no idea that quinoa had that much protein in it – fantastic. I will have to integrate it more in my daily cooking. Your soup looks fantastic!

  2. scrumptious says:

    Hi Leah, So nice to see you here!

    Yes, quinoa is a terrific source of protein, as it is not only high in protein in general, but also contains a complete and balanced set of essential amino acids (unlike most vegetarian proteins, which lack certain amino acids).

    I like to make a big batch of it, cooked in my rice cooker using broth instead of water so it is very savory and flavorful. Then I nibble on it plain and add it to various things over the next few days.

  3. […] just the usual pesto recipe without the parmesan cheese, but Duck and I had already tried this as a basil puree and had found it too strong and sharp without the cheese to mellow things out. The one that sounded […]

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